MODERN KOREAN

Sémillon Blend

Luis Pato, Quinta do Moinho, Bairrada, Portugal 2000

Baga

Arnot-Roberts, North Coast, California, United States 2023

Marchesi di Barolo, Barolo, Piedmont, Italy 2016

Nebbiolo

Champagne, Jérôme Blin, Extra Brut, La Varoce, France NV

A Tribute to Grace, Rose of Grenache, Santa Barbara Highlands Vineyard, California, United States 2024

Trousseau

Grenache

Stolpman Vineyards, Uni, Ballard Canyon, United States 2023

Roussanne Blend

Birgit Wiederstein, Anna Blume, Niederösterreich, Austria 2022

Hárslevelü

Sierra Cantabria, Organza, Rioja, Spain 2022

Viura Blend

Sauvignon Blanc te Pa, The Reserve Collection Hillside, Marlborough, New Zealand 2023

KCBC - Invasion of the Berry Snatchers

Other Half-Forever Ever

Don Don

Sweet Apricot Juice, Apple Cider Vinegar, Agave

Apricot Shrub

Hibiscus Tea

Reyka Vodka, House Espresso, Meletti Coffee Amaro, Demerara

Espresso Martini

Rye, Bourbon, Averna, Meletti Coffee Amaro

Kopiko

Rum Old Fashioned

Fig-Infused Campari, Carpano Antica Vermouth, Topo Chico

Korean Americano

Sardinian Citrus Gin, Korean Quince Tea, Yuza & Lime Juice, Yuza Honey

Mogua Bee's Knees

WINE PAIRING

Rinse the rice under cold running water until the water runs mostly clear (about 2–3 minutes) to remove excess starch.

Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Let soak 20 minutes if time allows; this improves texture.

Cover, bring to a gentle boil over medium heat, then reduce heat to low and simmer 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in 1 tsp toasted sesame oil and 1/2 tsp kosher salt. Keep warm.

Make the marinade: in a bowl whisk together 3 tbs gochujang, 1 1/2 tbs light soy sauce, 1 tbs mirin, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp grated ginger, and 1/2 tsp toasted sesame oil until smooth.

If using chicken: pat chicken thighs dry and cut into bite-sized pieces. If using tofu: press extra-firm tofu for 20–30 minutes and cut into 1" cubes.

Toss the protein with the marinade until thoroughly coated. Marinate at least 15 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Heat 1 tbsp neutral oil in a large skillet or cast iron pan over medium-high heat until shimmering.

Add marinated chicken or tofu in a single layer (working in batches if necessary). For chicken cook 4–6 minutes per side until deeply caramelized and internal temperature reaches 165°F (74°C). For tofu cook 3–4 minutes per side until browned and crisp. Spoon pan sauce over the pieces as they cook.

Transfer cooked protein to a plate and let rest 3 minutes. Spoon any remaining pan sauce over the pieces before serving.

In a small bowl combine 2 tbs rice vinegar, 1 tsp sugar, and 1/4 tsp kosher salt; stir until sugar dissolves.

Place the sliced cucumber and julienned carrot in the dressing and toss. Let marinate at least 10 minutes (longer for more pronounced pickling). Drain slightly before serving.

Separate white and green parts of the green onions. Reserve whites to cook briefly if desired or use raw for crunch; slice greens thinly for garnish.

If using napa cabbage or mixed greens, toss lightly with a pinch of salt and a few drops of rice vinegar just before plating to freshen.

Whisk together 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp honey, 1/2 tsp toasted sesame oil, and 1/2 tsp sesame seeds until emulsified. Taste and adjust sweetness or saltiness as desired.

Toast nori sheets briefly over an open flame or in a dry skillet until fragrant; cut into thin strips.

If serving with a fried egg, heat 1 tsp neutral oil in a small nonstick skillet over medium heat, crack in egg and cook sunny-side up until whites set but yolk remains runny, about 2–3 minutes. Sprinkle with a pinch of salt.

Warm the kimchi in a small pan 30–60 seconds if you prefer it slightly warmed; alternatively serve chilled.

Divide the warm seasoned rice between two bowls (about 1 cup cooked rice per serving).

Build each bowl

Top rice with the gochujang-marinated chicken or tofu (about 1/2 lb protein per 2 servings).

Arrange pickled cucumber and carrot, a small mound of kimchi, and a handful of napa cabbage or mixed greens beside the protein.

Drizzle the soy-sesame finishing sauce over the protein and rice. Add thinly sliced green onion greens, nori strips, and toasted sesame seeds.

If using, place a sunny-side-up fried egg atop each bowl and finish with an optional extra dollop or drizzle of gochujang for heat.

Serve immediately, providing extra gochujang and soy-sesame drizzle at the table.

short-grain white rice (sushi/Calrose)

water

toasted sesame oil

kosher salt

boneless skinless chicken thighs (or extra-firm tofu, pressed and cut into 1" pieces)

gochujang (Korean red chili paste)

light soy sauce

mirin (or dry sherry)

brown sugar

minced garlic

grated ginger

cucumber, thinly sliced

carrot, julienned

rice vinegar

sugar

green onion, thinly sliced (white and green parts separated)

napa cabbage or mixed greens (optional)

kimchi, chopped

nori sheets, toasted and cut into strips

sesame seeds, toasted

gochujang sauce (for drizzling) — optional

fried egg (sunny-side) — optional

soy sauce

honey

sesame seeds

neutral oil (vegetable, canola, or grapeseed)

Chill the bottle: Place the Sémillon Sauternes bottle in the refrigerator for at least 2–3 hours before serving so it reaches 8–10°C (46–50°F). If short on time, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes.

Open the bottle carefully: Hold the bottle at a slight angle and use a standard wine key to gently remove the cork. Wipe the bottle lip with a clean cloth to remove any sediment or cork particles.

Decanting (optional): For the Castelnau de Suduiraut 2020, decanting is not required, but if you wish to gently aerate and open aromas, pour the wine slowly into a clean decanter for 10–15 minutes before serving. Avoid prolonged exposure to air which can flatten delicate sweet aromas.

Pouring: Use small white wine or dessert wine glasses. Pour about 2–3 ounces (60–90 ml) per glass to allow room for aromas. Hold the glass by the stem and pour smoothly to avoid splashes.

For a light spritz variation, fill a wine glass with 2–3 ice cubes, add 3 oz (90 ml) chilled Sauternes and top with 2 oz (60 ml) chilled sparkling water. Stir gently once and garnish with a thin citrus twist.

Sparkling Sauternes Spritz (light, optional cocktail)

Arrange the sliced brioche or toasted country bread on a small board. Place 150 g of fresh foie gras or a wedge of blue cheese on the board. Offer small slices of fruit (fig or pear) alongside. Serve with 2–3 oz (60–90 ml) pours of Sauternes; its honeyed sweetness and acidity will balance the richness of the foie gras or blue cheese.

Cheese and bread pairing

If serving straight, present the bottle chilled beside the glasses with a small plate of the pairing items. Offer citrus twists on the side for guests who want a light aromatic accent. Keep extra sparkling water and ice available for those who prefer a spritz.

Garnish and presentation

Sémillon Sauternes (Castelnau de Suduiraut 2020 or similar dessert white)

Sparkling water (chilled)

Ice cubes

Thin lemon or orange twist (garnish)

Fresh foie gras or blue cheese (pairing)

Plain brioche or toasted country bread (pairing)

Fresh seasonal fruit (figs or pear), sliced (pairing)

Place the bottle upright for a few hours (if it was transported or stored lying down) so any disturbed sediment settles at the bottom. Visually inspect the cork and label for signs of leakage or mold — a small amount of cork dust or a stained capsule is common with older bottles but large seepage is a concern.

Inspect the bottle

Baga from Bairrada is a tannic red that benefits from slightly cooler-than-room temperature serving. Place the bottle in the refrigerator for 20–30 minutes before serving to bring it to about 14–16°C (57–61°F). If the bottle is very warm, cool for up to 45 minutes. Avoid serving too cold; deep chill will mute aromas.

Chill to ideal serving temperature

Use a clean, dry decanter or large carafe and clean red wine glasses. Have a towel and a candle or small light (optional) to help see sediment against the neck when pouring.

Prepare tools and glassware

Remove capsule and gently wipe the top of the bottle with a clean cloth. Use a waiter’s corkscrew and insert the worm centrally into the cork. Pull the cork out slowly and steadily to avoid breaking it. If the cork breaks, use a two-prong cork puller or filter when decanting to catch cork fragments.

Carefully open the bottle

Smell the cork and the neck briefly—older wine may present tertiary aromas (dried fruit, leather, forest floor). Note any musty, moldy must-taste; a light earthy note is common but pungant mustiness may indicate a fault.

Inspect cork and aroma

Hold the bottle steadily and pour slowly into the decanter in one steady stream. Stop pouring when you see dark particles or cloudiness approaching the neck; leave remaining wine and sediment in the bottle. If you cannot see sediment, pour based on experience (older bottles often benefit from decanting) — usually pour until about 1–2 cm remain above the sediment line. If very fragile, consider double-filtering through a fine sieve or coffee filter into the decanter.

Decant to separate sediment

Allow the wine to rest in the decanter for 20–60 minutes. Baga’s high acidity and firm tannins will relax and secondary/tertiary aromatics (dried red fruits, spice, leather, tobacco, balsamic) will become more expressive over this time. Taste at intervals to determine optimal opening time for your bottle.

Let the wine open

Pour 120–150 ml per serving into large-bowled red wine glasses to concentrate aromas. Hold the glass by the stem to avoid warming the wine.

Glass pour

Start by observing color (mature Baga from 2000 will show garnet to brick rim). Swirl gently to release aromas, then smell deeply. Taste noting acidity, tannin, fruit concentration and tertiary notes. If the wine is still tight after 20–30 minutes, allow additional time in the decanter or re-taste later — older vintages can be at different stages of evolution.

Evaluate and enjoy

Serve with crusty bread, mild cheese or lightly seasoned meats. Provide water for rinsing between sips or tastings. Consume opened bottle within 2–3 days; re-cork and refrigerate between servings to slow further oxidation. Return refrigerated bottle to serving temperature (briefly) before drinking remaining portions.

Pairing and palate cleansing

Luis Pato Quinta do Moinho Baga (vintage 2000) or similar mature Baga wine

Decanter (or large wine carafe)

Water (for glass rinsing and palate cleansing)

Crusty bread or mild cheese (for tasting pairing)

If the bottle is warmer than recommended serving temperature, chill in an ice bucket or refrigerator. Target serving temperature: 55-60°F (13-15°C) for a North Coast red blend or cooler if the wine is lighter-bodied. Check with a wine thermometer if available. Remove from chill 10–15 minutes before serving if over-chilled.

Chill and prepare bottle

Select clean, tulip-shaped red wine glasses (or universal wine glasses). Place filtered water and plain crackers or slices of crusty bread nearby for palate cleansing between pours/tastes.

Gather glassware and palate cleansers

Check the bottle for sediment, condition of the cork, and fill level. Arnot-Roberts North Coast wines are typically clear but older bottles may have sediment.

Carefully cut and remove the capsule. Use a waiter-style corkscrew or two-prong opener to extract the cork slowly and steadily. Wipe the lip of the bottle with a clean cloth if needed.

Open the bottle

If you wish to soften tannins or let aromatics open, decant the wine into a clean decanter and pour in one smooth motion to aerate. For a 2023 vintage that is youthful, decant for 20–40 minutes. If you prefer primary fruit and a fresher profile, skip decanting and pour directly into glasses.

Decant (optional)

Pour approximately 3–4 oz (90–120 ml) per tasting pour, filling the glass to its widest point to allow swirling and aromatic release.

Pouring

Hold the glass at an angle against a white background. Note color, depth, and clarity. A 2023 North Coast bottling will often show youthful color with moderate intensity.

Visual examination

Swirl the glass gently to release aromatics. Bring the glass to your nose and take a series of short, then deeper sniffs. Note primary fruit (red/black fruit), floral, herbal, oak/vanilla, and mineral characteristics. Record impressions if desired.

Aroma evaluation

Take a measured sip, letting the wine coat your palate. Note acidity, tannin texture, sweetness (likely dry), body, flavor intensity, and finish length. Use small sips and cleanse your palate with water or a plain cracker between tastes.

Taste assessment

If decanted, retaste periodically (every 10–20 minutes up to an hour) to observe changes in aromatics, tannins, and mouthfeel as the wine opens.

Evaluate evolution

Serve with suggested pairings: grilled salmon or fatty fish for wines with brighter acidity and moderate body; soft-ripened cheeses to complement texture; marinated olives or roasted root vegetables for savory matches. Match portion sizes so the wine remains the focal point: about 4 oz protein per tasting pairing.

Pairing guidance

If there is leftover wine, re-cork or use a stopper and store upright in the refrigerator for up to 3–5 days. If decanted, transfer remaining wine back to the bottle if possible to limit oxygen exposure.

Storage of open bottle

Arnot-Roberts North Coast 2023 (bottle)

Filtered drinking water (for palate cleansing)

Neutral sparkling water (optional, for palate reset)

Crusty bread or plain crackers (for palate cleansing)

Wine decanter (optional)

Wine thermometer (optional)

Ice bucket or chilled water and ice

Grilled salmon or fatty fish

Soft-ripened cheese (e.g., Brie)

Marinated olives

Roasted root vegetables

Bring the bottle to serving temperature: place the bottle in a cool room or refrigerator for 20–30 minutes if it is above 20°C. Ideal serving temperature for Barolo is 16–18°C. Use a thermometer if desired.

Open the bottle: cut the foil, wipe the neck, and remove the cork with a clean corkscrew. Inspect the cork for any mustiness; this wine should not be corked but check anyway.

Optional decanting: pour the wine slowly into a decanter. Because Marchesi di Barolo 2016 has good tannin and acidity and is 8+ years old, decant for 45–90 minutes to allow primary aromatics to open and to soften tannins. If short on time, pour directly into large tulip-shaped glasses and swirl gently for 5–10 minutes.

Pour tasting servings: pour approximately 120–150 ml per glass for proper swirling and nosing. Reserve remaining wine in the bottle standing upright; re-cork loosely if not finishing immediately.

Palate cleanse: provide filtered water and plain crackers or unsalted bread between tastings to neutralize the palate.

Preheat oven to 200°C (400°F). Toss 200 g sliced cremini or porcini mushrooms with 1 tbs olive oil and a pinch of salt. Spread on a baking sheet and roast for 12–15 minutes until browned and concentrated. Finish with a drizzle (1 tsp) of extra-virgin olive oil and a light crack of black pepper. Keep warm and serve alongside the wine to highlight earth and truffle-like notes of Nebbiolo.

Roasted mushrooms

If using pre-cooked polenta rounds, brush both sides with remaining 1 tbs olive oil and grill or pan-sear over medium-high heat 2–3 minutes per side until crisp and golden. Top with a small shaving of aged Parmigiano-Reggiano and a slice of cured meat, or place roasted mushrooms on top for a vegetarian bite.

Polenta crostini

Slice 100 g Parmigiano-Reggiano into shards and arrange with 120 g assorted cured meats. Serve at room temperature. The salty, nutty cheese and savory charcuterie balance Nebbiolo's high acidity and tannin.

Cheese and cured meats

Use a large tulip-shaped glass or decanter for each taster. Hold the glass by the stem to avoid warming the wine. Swirl gently to release aromas, then bring the glass to your nose and take a few short sniffs to identify red fruit, rose, tar, and earth notes typical of Nebbiolo.

Tasting order: if serving other wines, taste from lightest to heaviest and from lowest to highest alcohol. For a single-bottle tasting of this Barolo, taste early to note primary fruit (after 15–30 minutes open) and again after 60–90 minutes to observe development.

Storage for remaining wine: if you do not finish the bottle, re-cork it and store upright in a cool, dark place or refrigerated for up to 3–5 days. For best preservation, use a vacuum pump or inert gas wine preserver.

Marchesi di Barolo, Barolo (Nebbiolo) 2016

Filtered water (for palate cleansing)

Plain crackers or unsalted bread

Aged Parmigiano-Reggiano (chunks)

Cured meats (e.g., prosciutto, salami)

Roasted mushrooms (cremini or porcini), sliced

Polenta crostini or grilled polenta rounds

Black pepper (freshly cracked)

Extra-virgin olive oil

Decanter or large wine glass

Wine opener (corkscrew)

Thermometer (optional)

Place the Jérôme Blin Extra Brut La Varoce NV bottle in an ice bucket half-filled with ice and water for 20–30 minutes, or chill in the refrigerator for 3–4 hours before serving. Chill champagne flutes by placing them in the refrigerator for 20–30 minutes or by filling briefly with ice water, then emptying and drying immediately.

Chill bottle and glassware

Before opening, wipe the bottle neck and foil with a clean towel. Keep the bottle at a 45° angle (away from people and breakables) and hold the cork while twisting the bottle (not the cork). Ease the cork out slowly with a soft pop to preserve bubbles — aim for a quiet release rather than an explosive pop.

Pouring: Tilt the flute at about 45° and pour champagne gently down the side to preserve effervescence. Fill each flute about two-thirds full (about 90–120 ml per glass) to allow the wine to show its mousse and aromas.

Arrange cured salmon or smoked trout slices on a chilled plate. If desired, fold slices into small rosettes. Add a few microgreens or finely chopped chives on top for freshness. Serve with buttered brioche or plain crackers on the side.

Prepare salmon or smoked trout

Shuck oysters and arrange on a bed of crushed ice to keep cold. Serve with lemon wedges and small forks. A light mignonette (not included) or a few drops of fresh lemon is ideal — avoid heavy sauces that can overpower the Extra Brut's precision.

Prepare oysters

Set out chilled flutes and plated pairings. Open the bottle at the table if you prefer the presentation. Pour for guests, offering one flute each and topping up gently if needed. Encourage tasting first for aromatics, then sipping to appreciate the wine’s dryness, minerality, and fine mousse.

Modern Korean

Sémillon Blend

Baga

Arnot-roberts, North Coast, California, United States 2023