CABERNET

PROSECCO

MOSCATO

ROSÉ

WHITE ZINFANDEL

RIESLING

SAUVIGNON BLANC

PINOT GRIGIO

CHARDONNAY

Seasonal Draft

Stella Artois

Michelob Ultra

Bud Light

aperol, sparkling wine, soda water and fresh orange slightly sweet, bubbly, and refreshing

APEROL SPRITZ

stoli vanilla vodka, kahlua, and espresso cold brew served ice cold and garnished with a cinnamon stick

ESPRESSO MARTINI

maker's mark, burnt orange, bitters blend, one cube the classic cocktail, done unclassically well

CLASSIC OLD FASHIONED

the classic dirty martini made with tito's vodka and garnished with hand stuffed blue cheese olives

DIRTY MARTINI

aged cruzan rum, pineapple juice, creme of coconut, orange juice, and a toasted coconut rim

THE PAINKILLER

frozen layered w/ strawberry and mango puree

RAINBOW

LIMOUSINE

rocks rita with a presidente brandy floater

MAMBO

TANGO

marinaded chicken breast with fresh pineapple salsa and bourbon glaze served with buttery whipped potatoes and steamed broccoli

HAWAIIAN CHICKEN

Homemade Key Lime Pie

If the bottle has been stored at warm room temperature, place it upright in the refrigerator for 20–30 minutes. Cabernet is best served slightly below room temperature (55–65°F / 13–18°C); avoid serving it too cold.

Chill (optional)

Set the bottle on a stable surface. Cut and remove the foil capsule below the lip. Center a corkscrew over the cork and insert the worm straight into the cork, leaving one spiral visible. Pull the cork out smoothly to avoid cork breakage.

Open the bottle

Pour a small glass to check for cork taint and clarity. If the wine is young or shows some tightness, decant it by pouring slowly into a decanter until about half full. Let it sit for 15–45 minutes to allow the wine to open up. Older bottles may benefit from careful decanting to separate sediment; pour slowly and stop when you see sediment approaching the neck.

Decant (recommended)

Hold the bottle at the base and pour about 4–6 oz (120–180 ml) per glass. Fill each wine glass to the widest part of the bowl (roughly one-third full) to allow swirling and aeration.

Pouring

Bring cheeses and charcuterie to room temperature by removing them from the refrigerator 20–30 minutes before serving. Room temperature improves flavor and texture.

Arrange cheese, charcuterie, and crackers/baguette on a small board or plate. For a balanced pairing with Cabernet, include a firm aged cheese and a savory cured meat. Slice or cube the cheese into bite-sized pieces and fan the charcuterie slices for easy picking.

Provide a small carafe or glass of room-temperature water for palate cleansing between sips or bites.

Enjoy: Sip the Cabernet, noting aromas (black cherry, plum, cedar) and medium-plus tannins. Pair with the cheese and charcuterie as desired.

14 Hands Cabernet Sauvignon (750 ml bottle)

Red wine glasses

Cheese (aged cheddar or manchego), cubed or sliced

Charcuterie (prosciutto or salami), thinly sliced

Crackers or baguette slices

Room-temperature water (for rinsing palate)

Place the Prosecco bottle upright in the refrigerator for at least 3–4 hours before serving so it reaches about 6–8°C (43–46°F).

Standard chill (recommended)

Fill a bucket or large container with 4 cups of ice and 1 liter of cold water. Submerge the bottle in the ice bath for 20–30 minutes, rotating occasionally, until the bottle exterior feels very cold.

Quick chill (30 minutes)

Just before serving, remove chilled champagne flutes from the refrigerator and wipe any condensation so glasses are dry and cold. Place one lemon peel twist or one halved strawberry on the rim or in each flute if using garnish.

Keep the bottle chilled and hold it at a 45° angle away from people and fragile objects. Remove the foil wrapper and loosen the wire cage while keeping your thumb over the cork.

Remove cork safely

While still holding the cork, twist the bottle (not the cork) slowly to ease the cork out with a quiet hiss rather than a loud pop. Aim for minimal foam.

Pour the Prosecco gently into chilled flutes. Tilt each glass at a 45° angle and pour down the side until it is about two-thirds full (roughly 120–150 ml per flute). This preserves bubbles and prevents overflow.

If serving multiple glasses, pour a small amount into each flute first, then top up to the desired level so foam stays controlled.

Serve immediately while the bubbles are lively. If garnished, place the lemon twist on the rim or the halved strawberry into the glass for a subtle aromatic accent.

If there is leftover Prosecco, reseal with a dedicated sparkling wine stopper and refrigerate upright. Consume within 1–3 days for best effervescence and flavor.

Prosecco (Ruffino or similar)

Chilled champagne flutes

Lemon peel twists

Fresh strawberries, halved

Ice (for chilling quickly)

Cold water (for ice bath)

Pour 1.5 cups chilled Moscato d'Asti into a large wine glass or pitcher. If you prefer a lighter, slightly less sweet drink, add 0.5 cups chilled sparkling water. Add 1 tablespoon peach schnapps if using for additional fruit depth.

Combine and chill

Add 1 teaspoon fresh lemon juice and 1 teaspoon simple syrup to the wine mixture. Stir gently to combine and taste. Adjust sweetness with more simple syrup or acidity with another 1/2 teaspoon lemon juice if desired.

If serving over ice, add 4 ice cubes to the glass. Pour the prepared Moscato mixture into the serving glass. Garnish with 2 fresh peach slices (or thin apple fan) perched on the rim and a sprig of fresh mint. Serve immediately while chilled.

Moscato d'Asti (chilled)

Sparkling water (chilled, optional for lighter palate)

Peach schnapps (optional, for more fruit-forward profile)

Fresh lemon juice

Simple syrup (1:1 sugar to water) or to taste

Fresh peach slices or thin apple fan

Fresh mint sprig

Ice (if serving in a rocks glass)

Place the M. Chapoutier Belleruche Rosé in the refrigerator for at least 2 hours before serving to reach a serving temperature of about 8–10°C (46–50°F). If short on time, submerge the bottle in an ice-and-water bath for 20–30 minutes.

Chill the bottle

Select chilled wine glasses (standard white/rosé glass or stemless). If you prefer a very cold drink, place 3–4 ice cubes in the glass; otherwise serve without ice to preserve flavor.

Prepare glassware

Remove capsule and cork (or unscrew cap). Pour the rosé into each glass, filling to about one-third full (approximately 120–150 ml per serving) to allow aromas to develop. One 750 ml bottle yields about 4–6 pours depending on glass size.

Open and pour

Garnish each glass with a lemon wheel on the rim or drop a halved fresh strawberry into the glass for a pretty presentation and a hint of fruit aroma. Serve immediately while chilled.

Fill two large wine or rocks glasses with ice if desired. Pour 180 ml (total) of chilled M. Chapoutier Belleruche Rosé into the glasses (about 90 ml per glass). Add 60 ml (30 ml per glass) of Aperol or other aperitif if using, then top each glass with about 60 ml (total 120 ml) of club soda or sparkling water, adjusting to taste.

Build the spritz

Gently stir once to combine, garnish with a lemon wheel or strawberry, and serve immediately.

If you do not finish the bottle, reseal with the original cork or a wine stopper and store upright in the refrigerator. Consume within 2–3 days for best freshness and aromatic character.

M. Chapoutier Belleruche Rosé

Ice (optional)

Lemon wheel or fresh strawberry (garnish)

Club soda or sparkling water

Aperitif liqueur (e.g., Aperol) - optional

Place the Beringer White Zinfandel in the refrigerator for at least 2 hours before serving. If short on time, submerge the sealed bottle in an ice-water bath for 20–30 minutes until well chilled (approximately 45°F / 7°C).

Remove the chilled bottle from the refrigerator or ice bath. Wipe any condensation from the bottle with a clean towel.

If using, add 1–2 ice cubes to each wine glass for a slightly more refreshing, cooler presentation (note: ice will dilute the wine as it melts, so use sparingly).

Place 2–3 thin slices of fresh strawberry into each glass if using; this adds a light fruit note and attractive color. Alternatively, rest a lemon or lime wheel on the rim of each glass for brightness.

Gently swirl the bottle once, then open the bottle using a standard screw cap or wine opener as appropriate. Pour the White Zinfandel into each glass, filling to about one-third to one-half full (4–6 oz / 120–180 ml per serving).

Garnish each glass with a small mint sprig or a wheel of lemon/lime on the rim if desired. Serve immediately while chilled.

Recommended serving temperature: 45–50°F (7–10°C). Keep the remaining bottle chilled in a bucket of ice or refrigerator between pours.

Pairing suggestions: light appetizers, fruit-forward desserts, soft cheeses, or spicy Asian dishes. White Zinfandel is slightly sweet and best enjoyed fresh.

Beringer White Zinfandel (chilled)

Ice cubes

Lemon or lime wheel (garnish)

Fresh strawberries (sliced, optional)

Mint sprig (optional)

Wine glasses

Place the Riesling bottle in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice-water mixture for 20–30 minutes to bring it to 45–50°F (7–10°C), the ideal temperature range for a Seaglass California Riesling.

Select a white wine or Riesling glass. If you prefer a very crisp presentation, chill the glass in the refrigerator for 10–15 minutes or place it briefly in the freezer (3–5 minutes) — do not forget it there.

Remove the foil capsule and clean the top of the bottle with a clean towel. Use the wine opener to remove the cork smoothly. Wipe the mouth of the bottle with a napkin to remove any cork pieces or residue.

Hold the bottle by the base and pour 5 oz (approximately 150 ml) into each chilled wine glass. Pour steadily to avoid splashing and to allow the wine to open gently as it breathes in the glass. For a wine flight or tasting, pour smaller 2 oz pours to compare aromas.

Serve the Riesling plain in the chilled glass, allowing guests to appreciate the aroma and palate. Typical tasting notes for a Seaglass California Riesling include bright citrus, green apple, honeysuckle, and a touch of minerality; the wine can range from bone-dry to off-dry depending on vintage.

Classic

For a subtle aromatic accent, float a thin lemon wheel or a thin green-apple slice on top of the glass. Do not overpower the wine with strong garnishes; the goal is a visual and light aromatic enhancement only.

With a garnish

To make a light spritz, pour 4 oz Riesling into the glass over 1–3 ice cubes, then top with 2 oz chilled sparkling water. Stir gently once with a bar spoon. Garnish with a lemon wheel or apple slice. Serve immediately.

Riesling Spritz (optional)

If you do not finish the bottle, re-cork it (use original cork or a wine stopper), place it upright in the fridge, and consume within 3–5 days. An opened Riesling kept cold will retain its aromatics and acidity best if consumed sooner rather than later.

Riesling (bottle)

Chilled wine (per serving)

Lemon slice

Green apple slice

Sparkling water (optional, to make a spritz)

Ice (optional, for spritz)

Wine glass (white or Riesling glass)

Wine opener

Wine cooler or ice bucket (optional)

Measuring jigger or pour spout (optional)

Place the Kim Crawford Sauvignon Blanc in the refrigerator at least 2 hours before serving to reach an ideal serving temperature of 45–50°F (7–10°C). Alternatively, if short on time, place bottle in an ice bucket filled with a 1:1 mix of ice and water for 20–30 minutes.

Chill bottle

Select appropriate white wine glasses (Sauvignon Blanc style). Rinse each glass briefly with chilled water and dry with a lint-free cloth, or place them in the fridge for 15–20 minutes to lightly chill.

Remove the foil or capsule from the top of the bottle using the small knife on the corkscrew. Wipe the top of the bottle with a clean cloth to remove any dust or residue. Inspect the cork to ensure it is intact.

Remove foil and inspect cork

Position the corkscrew in the center of the cork and twist down until the worm is nearly fully embedded, leaving one spiral showing. Use the lever to gently pull the cork straight out to avoid popping. If the bottle is screwcap, twist and remove the cap.

Pour a small 1–2 ounce (30–60 ml) tasting pour into a glass and smell. Confirm the wine is fresh: bright citrus, grassy, and tropical notes are expected. If it smells off (musty, vinegar), do not serve.

Check aroma

Hold the bottle at the base and pour about 4–5 ounces (120–150 ml) per glass. Fill each glass to the widest part of the bowl (about one-third full) to allow aromas to concentrate.

Serve

Place the opened bottle in the ice bucket with fresh ice to maintain the serving temperature. Offer a lemon wedge on the side only if guests request a citrus accent. Provide the wine thermometer if guests want to verify serving temperature.

After service, reseal the bottle with original cork (inserted with the smooth side out) or use a wine stopper. Store upright in the refrigerator and consume within 3–5 days for best freshness.

Kim Crawford Sauvignon Blanc bottle (750 ml)

Ice bucket with ice

Wine opener (waiter's corkscrew)

Wine glasses (Sauvignon Blanc / white wine glass)

Small bowl of chilled water (for clinging cork bits)

Lemon wedge (optional, for garnish)

Wine thermometer (optional)

Place the bottle of Caposaldo Pinot Grigio in the refrigerator for at least 2 hours before serving. If you need to chill quickly, submerge the bottle in an ice bucket filled with a 1:1 mixture of ice and cold water for 20–30 minutes until the bottle feels cold to the touch (approximately 45°F / 7°C).

Refrigerate or ice chill

While the bottle chills, arrange 4 clean white wine glasses. If using garnish, cut lemon or lime into wedges and set them near the glasses. Fill an ice bucket halfway with ice if you plan to keep the bottle cold on the table. Fill a pitcher with still water for guests to cleanse their palates between sips.

Prepare serving items

Remove the foil capsule from the top of the bottle with a knife or the small blade on a waiter's corkscrew. Center the corkscrew on the cork and twist in until one spiral turn remains visible. Pull the cork out evenly using the leverage arm or by hand. Wipe the bottle rim with a clean napkin.

Hold the bottle at the base and pour slowly into the center of each glass, filling to about one-third to one-half full (approximately 4–5 oz / 120–150 ml per glass). Rotate between glasses so each guest receives the same first pour. After the initial round, top up as desired, keeping wine level at about one-third of the glass to allow aromatics to concentrate.

Pouring technique

If serving on a table, place the bottle in the ice bucket to keep it chilled. Offer a lemon or lime wedge for guests who prefer a subtle citrus accent; instruct them to rub the wedge on the rim or drop it into the glass sparingly.

Optional presentation

Encourage guests to notice the wine's pale straw color, light to medium body, and bright acidity. Typical flavor notes for Caposaldo Pinot Grigio include green apple, pear, citrus, and subtle floral or mineral hints. Serve with light seafood, salads, or antipasti.

Tasting suggestion

Reseal the bottle with the original cork or a wine stopper and store it upright in the refrigerator. Consume leftover Pinot Grigio within 3–5 days for best freshness. If the wine develops an oxidized or vinegar-like aroma, discard it.

Leftover storage

Pinot Grigio (Caposaldo, Italy) - 750ml bottle

Ice bucket

White wine glasses

Lemon or lime wedge (garnish)

Water pitcher (for palate cleansing)

Refrigerate the bottle of Josh Cellars Chardonnay for at least 2 hours before serving, or chill in an ice bucket for 30–45 minutes. Ideal serving temperature for Chardonnay is 50–55°F (10–13°C).

Select a clean white wine glass. If you prefer a slightly colder pour, place the glass in the refrigerator for 10–15 minutes or fill it with ice water while chilling the bottle, then discard the ice water before pouring.

Use a corkscrew to remove the foil and cork. Wipe the bottle lip with a clean cloth or napkin to remove any residual cork particles or dust.

If you prefer your Chardonnay very cold or slightly lighter, add 1 cup of ice to a chilled wine glass and pour 2–3 ounces (60–90 ml) of chilled water over the ice to create very cold glass conditions. Discard the water and ice before pouring if you do not want dilution; alternatively, add 1–2 tablespoons of chilled water to the poured wine for slight softening (adjust to taste).

Optional slight chill/dilution

Pour 5–6 ounces (150–180 ml) of Josh Cellars Chardonnay into the wine glass, filling to about one-third to one-half of the glass to allow room for aroma development.

Pour

Hold the glass by the stem, gently swirl the wine to release its aromas, then bring the glass to your nose and take a few short sniffs to identify notes of apple, pear, citrus, and light oak (typical of this style).

Swirl & smell

Take a small sip, let the wine coat your palate, and note the balance of fruit, acidity, and oak. If the wine feels too cold and the flavors are muted, allow the glass to sit for a few minutes to warm slightly.

Taste

If desired, garnish with a lemon wheel on the rim or a small mint sprig placed gently beside the glass. These are purely decorative and can add a light aromatic accent.

Garnish (optional)

Serve the wine immediately after pouring. One 750 ml bottle yields approximately 5 standard 5-ounce (150 ml) pours.

If you do not finish the bottle, reseal with the original cork or an airtight wine stopper and store upright in the refrigerator. Consume within 3–5 days for best quality.

Josh Cellars Chardonnay (bottle)

Water (optional, to taste for slight dilution if desired)

Lemon wheel

Wine glass or white wine goblet

Wine opener (corkscrew)

Measuring spoon

Place the finely chopped seasonal fruit and 0.5 oz simple syrup in a small bowl. Gently muddle with the back of a spoon or a muddler until the fruit begins to break down and releases juice (about 20–30 seconds). Add 0.5 oz fresh citrus juice and stir to combine.

Macerate

If using very firm fruit (apple or pear), let the mixture rest for 5 minutes to extract more juice; for soft berries or stone fruit, proceed immediately.

In a cocktail shaker, add the macerated fruit & syrup (all contents), 2 oz gin (or vodka), 0.5 oz dry vermouth, and 4 fresh herb leaves torn lightly to release oils.

Add a few large ice cubes (about 3 pieces) to the shaker, secure the lid, and shake vigorously for 10–12 seconds to chill and dilute slightly while integrating the flavors.

Double-strain the contents into a chilled highball or rocks glass filled with fresh large ice cubes (use a fine mesh strainer plus the shaker strainer to remove fruit solids).

Top with 3 oz cold sparkling water or chilled seasonal cider to add effervescence. Stir gently once with a bar spoon to combine without flattening the bubbles.

Add 2 dashes of Angostura bitters on top of the foam (or surface) to provide aromatic depth.

Garnish with a thin slice of the seasonal fruit and a sprig of the chosen herb. Optionally clap the herb between your palms once and place it over the drink to boost aroma.

Serve immediately with a straw or without, noting that the drink is best enjoyed cold and within 10 minutes to preserve carbonation and fresh fruit character.

Cabernet

Prosecco

Moscato

Rosé

White Zinfandel

Riesling

Sauvignon Blanc

Pinot Grigio

Chardonnay

Seasonal Draft

Stella Artois

Michelob Ultra

Bud Light

Aperol Spritz

Espresso Martini

Classic Old Fashioned

Dirty Martini

The Painkiller

Rainbow

Limousine

Mambo

Tango

Hawaiian Chicken

Homemade Key Lime Pie