Fantini, Montepulciano

Fantini, Sangiovese

Far Niente, Napa

Cline, Hat Strap, Carneros

Fantini Chardonnay

Sea Sun

Gavi dei Gavi "Black Label"

Demure & Alure

Raymondo Gin Fizz

Gonna Be Golden

Rat Pack Old Fashion

Fing Espresso Martino

Texas Wedge

Nori Margarita

Pina Vida

Talk About a Peach

MiSo Called Life

Almond Soda

Like a BOSS

Off the Course

It's Not Wrong

Cosmo di Bianco

Miele Old Fashion

Fing Old Fashion

Chill the Fantini Montepulciano bottle in the refrigerator for 20–30 minutes if it has been at room temperature — Montepulciano is best served slightly cool (55–64°F / 13–18°C). Remove from the fridge about 5 minutes before opening to let it settle.

Open and present

Pour a small amount (about 1–2 tbsp) of room-temperature water into each red wine glass and swirl to rinse, then discard. This removes dust and gently tempers the glass so the wine's aromas open properly.

Rinse and warm glass

If the bottle is older (5+ years) or you want to open the wine to breathe, decant into a clean decanter and let sit 20–30 minutes. For younger bottles, simply pour directly — Montepulciano typically delivers bright fruit and moderate tannin without extended decanting.

Decant (optional)

Hold the bottle at the base, tip gently and pour about 5 oz (150 ml) into each glass, filling to the widest part of the bowl (about one-third full) to allow aromas to collect.

Pour

Smell the wine to note aromas of black cherry, plum, dried herbs and a hint of earth. Take a small sip, let it coat the palate and evaluate temperature and balance. If the wine seems too cool, let it sit 5–10 minutes in the glass; if it feels too warm, place briefly in the refrigerator for 10 minutes.

Taste and adjust

Arrange the sliced pecorino/cheddar and salami on a small board or plate. Fan the cheese slices and roll or slightly overlap the salami for easy picking.

Prepare cheese and charcuterie

If almonds aren’t toasted, place them in a dry skillet over medium heat for 3–4 minutes, shaking frequently until fragrant and lightly browned. Toast the sourdough/ciabatta slices under a broiler or in a toaster until golden (1–2 minutes) and keep warm.

Toast nuts and bread

Place the snack board within reach of guests. Serve each guest their poured glass of Fantini Montepulciano alongside the cheese, salami, almonds, and toasted bread. Encourage tasting combinations — e.g., a bite of pecorino followed by a sip of wine to highlight savory, tangy contrasts.

Serve

Fantini Montepulciano d'Abruzzo (bottle)

Room-temperature water (for glass rinsing)

Aged pecorino or sharp cheddar, sliced

Cured salami, thinly sliced

Marcona almonds, toasted

Sourdough or ciabatta slices, lightly toasted

If the Fantini Sangiovese has been stored at room temperature, place it in the refrigerator for 20–30 minutes before serving to bring it to a slightly cool cellar temperature (about 14–16°C / 57–61°F). Remove any dust or foil from the bottle and inspect the cork for integrity.

Chill and inspect bottle

Arrange red wine glasses (one per guest), have the wine opener and optional decanter at hand. Arrange charcuterie, cheeses, bread, olives and water on a board or platter so each item is easy to taste alongside the wine. Provide small plates and napkins.

Gather tools and accompaniments

Use the corkscrew to remove the foil and extract the cork carefully to avoid cork bits falling into the wine. Wipe the bottle rim with a clean cloth or napkin.

Open the bottle

If the bottle appears to have sediment or if you prefer the wine to breathe, gently pour the Sangiovese into a decanter in one steady stream. Decant for 15–45 minutes. If you do not decant, let the wine sit in the glass for 5–10 minutes to open up.

Decanting (optional)

Pour about 120–150 ml (4–5 oz) per glass — fill red wine glasses no more than one-third full to allow aroma concentration. If serving multiple guests, pour a small taste first so they can judge body and acidity, then top up if desired.

Pouring

Hold the glass by the stem and observe the wine's color and clarity against a white background. Swirl gently to release aromatics.

Observe and swirl

Bring the glass to your nose and take a few short sniffs to note primary aromas (red fruits, cherry, herbal notes). Take a small sip and let the wine coat your palate to evaluate acidity, tannin, body, and finish.

Smell and taste

Enjoy Fantini Sangiovese with the prepared charcuterie, cheeses and bread. The wine's bright red-fruit acidity and moderate tannins pair well with tomato-based dishes, grilled meats, aged cheeses and olive-based bites. Use water between tastes to cleanse the palate.

Pairing guidance

Recork the bottle (use the original cork or a wine stopper) and refrigerate upright. Consume within 2–4 days for best quality. If decanted, transfer remaining wine back to the bottle before resealing to minimize oxidation.

Storage of leftover wine

Fantini Sangiovese (750 ml bottle)

Water (still or sparkling)

Charcuterie (assorted cured meats)

Cheeses (semi-hard like pecorino or aged asiago)

Bread (rustic country loaf or focaccia)

Olives or marinated vegetables

Small bowl (for palates cleansing nuts/crackers)

Wine glasses (red)

Wine opener (corkscrew)

Decanter (optional)

If you want a salted rim, rub a grapefruit or lime wedge along the edge of a rocks glass or coupe and dip the rim into the coarse sea salt. Set the glass aside and chill briefly in the freezer while you mix the drink.

Prepare a grapefruit twist or wheel for garnish (use a vegetable peeler or sharp knife to cut a 1/2-inch wide strip of peel for a twist).

In a cocktail shaker, add 2 oz blanco tequila, 1/2 oz dry vermouth, 3/4 oz freshly squeezed lime juice, 1/2 oz simple syrup, 1/4 oz Aperol, and 2 dashes orange bitters.

Combine

Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold and slightly frosted.

Shake

If serving on the rocks: fill the prepared glass with about 1/2 cup fresh ice and double-strain the cocktail into the glass to remove small ice chips. If serving up: double-strain into the chilled coupe or rocks glass without ice.

Strain

Express the grapefruit twist over the drink by holding it with the outer peel facing down and giving it a quick squeeze to spray oils onto the surface; rub the peel around the rim and drop it into the drink. For a flamed orange peel (optional): hold a small piece of orange peel between a lighter and the glass, quickly warm the peel and squeeze it so a thin spray of oil ignites briefly, then extinguish and drop the peel into the cocktail.

Garnish

Serve immediately. The cocktail balances bright citrus, subtle bitterness from Aperol and orange bitters, and a savory backbone from the dry vermouth—appropriate to a Napa-inspired, relaxed style.

Blanco tequila

Dry vermouth

Lime juice, fresh

Simple syrup (1:1)

Aperol

Orange bitters

Ice (for shaking)

Ice (for serving)

Grapefruit twist or wheel

Flamed orange peel (optional)

Coarse sea salt (for rim, optional)

This recipe references Cline, Hat Strap, Carneros. Confirm the bottle is Cline Hat Strap from the Carneros AVA and note the vintage printed on the label.

Identify the wine

Select appropriate red wine glasses (Bordeaux-style). Ensure glasses are clean and at room temperature. Place one glass per guest and a decanter on the table if you plan to decant.

Prepare glassware

Use a wine opener to gently remove the foil and cork. Wipe the bottle neck with a clean cloth. Pour a small amount into a tasting glass and smell for any musty or off aromas (cork taint). If off, do not serve.

If the vintage is older than 8–10 years or presents significant sediment, decant for 30–60 minutes to allow the wine to breathe and separate from sediment. Young robust wines may also benefit from 20–30 minutes of aeration.

Serve at 60–65°F (15–18°C). If the wine is too cool, let it sit in the glass for 5–10 minutes to warm slightly. If too warm, chill briefly in the refrigerator for 15–20 minutes.

Serving temperature

Pour about 4–5 ounces (120–150 ml) per glass. Fill glasses only to the widest part so guests can swirl the wine to release aromas.

Encourage guests to observe color, swirl gently, inhale to assess aroma, then take a small sip and let it coat the palate. Note typical Carneros Pinot or Carignan/Zinfandel characteristics depending on the blend: red and dark fruit, spice, and earthy notes.

Tasting notes

Arrange the cheese, charcuterie, olives/cornichons, and sliced baguette on a board. Offer small bites between sips. Hard cheeses and cured meats complement the wine's structure; olives and cornichons refresh the palate.

Pair with food

Re-cork the bottle and store upright in the refrigerator. Consume within 3–5 days for best quality. Use a vacuum wine preserver to extend freshness up to a week.

Storage of opened bottle

Wine name

Producer

Region

Vintage

Red wine glass

Wine opener

Aged cheddar or Comté

Charcuterie (prosciutto, salami)

Olives or cornichons

Crusty bread or baguette

Place the Chardonnay and soda water in the refrigerator ahead of time so they are well chilled. If you prefer a very cold drink, chill the serving glass in the freezer for 10–15 minutes or fill it with ice for a minute and discard before pouring.

Chill glass and ingredients

In a mixing glass or small shaker, gently muddle the 2 fresh basil leaves with the 0.25 oz simple syrup and 0.5 oz fresh lemon juice. Press just enough to bruise the basil and release its aroma; avoid pulverizing so the herbs don't become bitter.

Muddle basil and combine citrus

Pour 5 oz of chilled Chardonnay into the mixing glass with the muddled basil and citrus. Stir gently with a bar spoon for about 10 seconds to integrate flavors without losing cold or effervescence (do not shake).

Add Chardonnay

Strain the mixture into your chilled wine glass (if you used ice to chill the glass, discard that ice). Add 1 oz of chilled soda water to the glass and give a gentle stirring motion once to combine. If you prefer an on-ice version, add 1 large ice cube to the glass before pouring and skip the final stir.

Add soda and finish

Express the oils from the lemon twist over the surface of the drink by holding the twist over the glass and giving it a light squeeze, then run it around the rim and drop it in. Slap the remaining basil leaf (if using an extra) between your palms once and float it on the surface for aroma. Serve immediately.

Garnish and serve

Chardonnay (dry, chilled)

Soda water (club soda), chilled

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Fresh basil leaves

Lemon twist (for garnish)

Ice (large cube or chilled wine glass)

Parboil the fingerling potatoes in salted water until just tender, about 10 minutes from boiling. Drain and immediately plunge into cold water to stop cooking; halve and set aside.

In a large sauté pan, heat 1 tbs olive oil over medium heat. Add thinly sliced fennel and a pinch of salt; cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add parboiled halved potatoes to the pan and cook 3–4 minutes to brown lightly. Add the spinach or Swiss chard and cook until just wilted, about 1–2 minutes. Stir in lemon zest and adjust seasoning with ½ tsp salt. Keep warm on very low heat while preparing seafood and broth.

Place saffron threads in 2 tbs warm water to bloom for 5–10 minutes.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 120 ml dry white wine and 15 ml dry sherry (if using). Let the alcohol reduce by half, about 2–3 minutes.

Add 500 ml fish stock (or clam juice), bloomed saffron with its water, 80 ml fresh orange juice, 15 ml lemon juice, and 60 g tomato concasse. Bring to a gentle simmer and let flavors meld for 8–10 minutes.

Season the broth with ¾ tsp salt and ½ tsp freshly ground pepper. Whisk in the cold cubed butter off the heat, a few pieces at a time, to slightly thicken and add gloss (monter au beurre). Keep warm but do not boil once butter is incorporated.

Pat scallops and shrimp dry with paper towels. Season all seafood lightly with 1 tsp salt and ½ tsp pepper, dividing salt appropriately between scallops/shrimp/fillet.

Heat a large heavy skillet over high heat until very hot. Add 2 tbs olive oil and 1 tbs butter. Sear scallops (do not crowd) 1.5–2 minutes per side until deep golden crust forms; transfer to a plate and tent loosely with foil to keep warm.

In the same skillet reduce heat to medium-high, add the shrimp and sear 1–1.5 minutes per side until opaque and curled; remove and keep warm with scallops.

Season the sea bass/cod fillet and add to the skillet with a touch more oil if needed. Sear skinless fillet 2–3 minutes per side depending on thickness, until just cooked through and golden. Transfer to warm plate.

Finish any pan fond by adding a splash (about 1 tbs) of the prepared broth to the hot skillet and scraping up browned bits; swirl in 1 tbs butter to create a quick pan sauce, then spoon over the cooked fish and shellfish.

Divide the warmed vegetable base between 4 shallow bowls (or 2 large). Arrange the seared fish fillet on one side and nest scallops and shrimp around it to create a composed 'sea' presentation.

Ladle the citrus-saffron broth gently around the seafood and vegetables, filling the bowl but leaving the top of the seafood exposed so crust remains crisp.

Finish with a small drizzle of extra-virgin olive oil, scatter microgreens and dill fronds, and sprinkle a small pinch (¼ tsp) of smoked paprika if using for color. Serve with lemon wedges on the side.

Recommend serving immediately while broth is warm and seafood is hot. Each bowl should be aromatic with citrus and saffron, and balanced between the 'sun' broth and 'sea' proteins.

fresh scallops (dry-packed)

large shrimp, peeled and deveined

sea bass or cod fillet, skinless

extra-virgin olive oil (for searing)

unsalted butter

fine sea salt

freshly ground black pepper

shallot, finely minced

garlic cloves, minced

dry white wine

low-sodium fish stock or clam juice

fresh orange juice

lemon juice (fresh)

saffron threads

tomato concasse (peeled, seeded, finely diced)

dry sherry or Madeira (optional)

unsalted butter (cold, cubed, for finishing)

olive oil

fine sea salt (for broth)

freshly ground pepper (for broth)

fennel bulb, thinly sliced

baby spinach or Swiss chard (stems removed)

small fingerling potatoes, parboiled and halved

lemon zest, finely grated

olive oil (for sautéing)

fine sea salt (for vegetables)

microgreens or baby arugula

fresh dill fronds

smoked paprika (optional, sprinkle)

extra-virgin olive oil (finish)

fresh lemon wedges (to serve)

Place the bottle of Gavi dei Gavi "Black Label" in the refrigerator for at least 2 hours before service to reach about 8–10°C (46–50°F). If you need to chill quickly, submerge the bottle in an ice-water bath (1 cup ice + cold water in a bucket or sink) for 20–30 minutes, turning occasionally to cool evenly.

Chill the bottle

Before opening, check the label and bottle for any damage. Wipe the top and neck of the bottle with a clean cloth to remove dust or residue.

Inspect the bottle

Use a waiter’s corkscrew or wine key. Cut and remove the foil around the top, then screw the corkscrew into the cork, pulling gently to remove the cork straight up. Wipe the inner neck with a clean napkin to catch any bits of cork or sediment.

Pour a small taste (about 30–60 ml) for the host or sommelier to confirm wine condition. Swirl gently, sniff, and taste. If the wine is clean and free of off aromas, proceed to serve.

Pouring and tasting

Serve Gavi dei Gavi in white wine glasses (tulip or Bordeaux white). Fill each glass about one-third full (120–150 ml) to allow room for aromas. Maintain serving temperature at 8–10°C; if the wine warms quickly, return the bottle to an ice bucket with a mix of ice and water to keep it cool during service.

Serving

Use a vegetable peeler or sharp knife to remove a long thin strip of lemon zest, avoiding white pith. Twist the strip over the glass to release oils and set it on the rim or in the glass as a subtle aromatic accent.

Prepare lemon twist garnish

Place chilled still water in a carafe and serve alongside the wine. Arrange light crackers or crostini on a small plate for palate cleansing between sips. Replenish as needed.

Set out water and snacks

Keep the bottle in an ice bucket if ambient temperature is warm. Wipe the bottle mouth between pours to avoid drips. Replace used garnishes and keep glassware clean and at the proper temperature.