Veuve Cliquot Yellow Label NV

Penfolds Rawson's Cabernet Sauvignon 2023

Benjamin Bridge Nova 7

Blomidon Crémant NV

Campo Viejo Reserva 2016

La Delfina Pinot Grigio 2023

Stoneleigh Sauvignon Blanc 2022

Gently smoked oysters on the half shell w/ grated horseradish, house hot sauce, & a rotating mignonette

SMOKED OYSTERS

Pomegranate-marinated kalamata & castelvetrano olives. House-made crostini.

MARINATED OLIVES

Oysters on the half shell with lemon, grated horseradish, house hot sauce, & a rotating mignonette

FRESH CLAMS

Apricot Liqueur, Spanish Red Wine, Cola, Orange Cordial

HOLY TOLEDO!

FRESH OYSTERS

Beefeater Gin, Cointreau, Lemon, Orange, Cinnamon, Milk Clarification, Clove Tincture

FAST CAR

Beefeater Gin, Amaro Montenegro, Grapefruit, Sparkling Wine

RUBY SOHO

Toki Japanese Whisky, Madeira, Pineapple, Oolong Tea, Honey, Lemon, Bitters, Coconut Milk, Tofu

ILHA FORMOSA

Canadian Whisky, Local Apple Cider, Lemon, Cinnamon, Bitters

ROBBER BARRON

Absolut Vodka, Lillet Blanc, Raspberry Cordial, Pink Peppercorn, Egg White

PINK PEPPER CLUB

Rum, Elderflower Liqueur, Blueberry Cordial, Ginger Beer

OXFORD ELIXIR

Pork chop

eggs Benedict

lobster roll

steak

oysters

sticky toffee pudding

Place the bottle of Veuve Clicquot Yellow Label NV in the refrigerator for at least 3 hours OR in an ice bucket with equal parts ice and water for 20–30 minutes until bottle reads about 45°F (7°C).

Chill the bottle

While the bottle chills, inspect 6 champagne flutes for cleanliness and dryness. If using garnish, slice 6 thin lemon twists or halve 6 small fresh strawberries and set on a small plate.

Prepare glassware

Wipe the bottle neck with a clean towel. Hold the bottle at a 45° angle away from people and remove the foil. Untwist and loosen the wire cage (muselet) while keeping your thumb on the cork to prevent it from popping prematurely.

Remove foil and loosen muselet

While holding the cork, gently twist the bottle (not the cork) to slowly ease the cork out with a soft sigh rather than a loud pop. Aim for controlled pressure release to preserve bubbles and aroma.

Ease out the cork

Pour a small 1–2 oz (30–60 ml) first measure into a flute to taste-check and serve to the host, pouring gently down the side of the glass to minimize foaming.

First pour — one for the host

Tilt each flute slightly and pour slowly, filling each to about two-thirds full (approximately 4–5 oz / 120–150 ml per glass). Leave some space at the top to release aromas and preserve bubbles.

Serve

If using, thread a lemon twist along the rim or drop half a strawberry into each glass. Do not overly garnish; Veuve Clicquot Yellow Label is best enjoyed with minimal additions that won’t overpower its profile.

Optional garnish

Serve immediately at about 45°F (7°C). Expect aromas of pear, brioche and vanilla with fine bubbles and a lively, balanced palate. Re-corking: if there is any remaining, use a champagne stopper and keep chilled; consume within 1–2 days for best quality.

Tasting notes & serving temperature

Veuve Clicquot Yellow Label NV (champagne)

Champagne flutes

Optional lemon twist or strawberry

If the bottle has been stored at room temperature, chill gently for about 20–30 minutes in the refrigerator to bring the wine slightly below room temperature (around 14–16°C / 57–61°F). This temperature range highlights Cabernet Sauvignon fruit and structure. Alternatively place the bottle in an ice bucket with a 1:1 mix of ice and water for 8–12 minutes.

Chill

Choose a large-bowled red wine glass to concentrate aromas and allow the wine to breathe. Ensure glasses are clean and free of detergent residue.

Select glassware

Remove foil or capsule and use a corkscrew to extract the cork gently. Wipe the bottle lip with a clean cloth or napkin to remove any sediment or cork fragments.

Open the bottle

Pour a small measure (30–50 ml) into the glass and hold it to the light. Note clarity and color: expect a deep ruby to garnet hue for a 2023 Cabernet Sauvignon.

Visual inspection

Gently swirl the glass for 10–15 seconds to release aromas. Bring the glass to your nose and take short, then deeper sniffs. Expect aromas of blackcurrant, dark cherry, subtle cedar, and gentle oak/vanillin from barrel ageing.

Swirl and smell

Take a small sip, let the wine coat the palate, and breathe gently through your teeth to aerate (a gentle 'chew' or 'savor' technique). Note acidity, tannin structure, fruit concentration, and finish length. Penfolds Rawson's typically shows medium-plus tannin and balanced acidity at 13.5% ABV.

Taste and assess

If the wine seems closed or has youthful tannins, decant for 30–60 minutes to allow additional aeration. For immediate drinking, decanting is optional for this vintage; short decanting often softens tannins and opens aromatics.

Decanting (optional)

Pour 120–150 ml per glass (about 1/3 full of a large wine glass) to allow room for aromas. Maintain serving temperature of roughly 14–16°C by returning the bottle to the ice bucket if it warms during service.

Offer slices of aged cheddar or hard sheep's milk cheese and cured meats as savory pairings—these highlight the wine’s fruit and tannin structure. Small squares of 70% dark chocolate are a good finish pairing. Provide room-temperature water to cleanse the palate between tastes.

Pairings

Recork the bottle (place the original cork back or use a wine stopper) and store upright in the refrigerator. Consume within 3–5 days for best flavor. Re-chill briefly before serving subsequent pours.

Penfolds Rawson's Cabernet Sauvignon 2023 bottle

Serving temperature (chill time)

Cheese (aged cheddar or hard sheep's milk)

Cured meats (sliced salami or prosciutto)

Crusty bread or crackers

Dark chocolate (70% cacao)

Room-temperature water (for palate rest)

Large-bowl red wine glass (one per guest)

Corkscrew

Decanter (optional)

Wine thermometer (optional)

Heat 4.5 gallons of mash water to 165°F (74°C). Dough in with the crushed grains to achieve a mash temperature of 152°F (67°C). Hold at 152°F (67°C) for 60 minutes for balanced body and fermentability. Stir every 10–15 minutes and check temperature; adjust with small amounts of hot water if it drops too low.

Mash

Raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and make lautering easier.

Mash Out

Sparge with approximately 2.0 gallons of water at 168°F (76°C) or until you collect about 6.5 gallons of wort in the kettle (adjust to your system losses). Aim for original gravity around 1.066–1.070 to reach ~6.8% ABV after fermentation.

Sparge

Bring wort to a vigorous boil. At the start of a 60-minute boil, add 0.5 oz Magnum hops as the bittering addition. Begin timing a 60-minute boil.

Bittering Addition

At 15 minutes remaining in the boil, add 1.0 oz Nova hops and 1 tsp Whirlfloc (and yeast nutrient if using). At 5 minutes remaining, add another 1.0 oz Nova hops. At flameout, turn off the heat and add the final 1.0 oz Nova hops directly to the hot wort for enhanced hop aroma (or perform a short whirlpool at 170–180°F for 15–20 minutes before chilling).

Flavor & Aroma Additions

If you want more pronounced Nova hop character, perform a 15–30 minute hop stand after flameout at 170–180°F with the flameout hop addition to extract aroma without excessive bitterness.

Hop Stand (optional)

Chill wort quickly to 50–68°F (10–20°C) depending on yeast choice — 50–55°F (10–13°C) for lager yeast (W-34/70), or 66–68°F (19–20°C) for ale yeast (US-05). Use an immersion, counterflow, or plate chiller. Transfer chilled wort to a sanitized fermenter, leaving trub behind.

Chill & Transfer

Aerate or oxygenate the wort thoroughly (shake, splash, or oxygenate to ~8–10 ppm dissolved oxygen for lager yeast). Rehydrate or pitch the yeast according to manufacturer instructions. If using a single dry pack, pitch the entire pack; for lager yeast consider a healthy starter for more reliable fermentation.

Oxygenation & Pitching

Ferment according to yeast profile: for W-34/70, ferment at 50–55°F (10–13°C) until primary fermentation is complete (usually 7–14 days). Optionally perform a diacetyl rest at 62°F (17°C) for 1–2 days near the end of fermentation, then cold-crash and lager at 34–38°F (1–3°C) for 2–4 weeks to clean flavors. For ale yeast, ferment at 66–68°F (19–20°C) until complete (5–10 days), then cold crash and condition for 1–2 weeks.

Fermentation Schedule

When fermentation is complete and gravity is stable for 3 days, package beer. If bottling, dissolve priming sugar (0.5 lb corn sugar as listed, dissolved in 2 cups boiling water) and add to bottling bucket, then rack beer onto the solution and bottle. If kegging, carbonate to 2.4–2.6 volumes CO2 and force carbonate or naturally condition as desired.

Packaging

Allow bottles to condition at room temperature for 2 weeks (longer for lager profile). If lagering, hold at cold temperatures for additional time as noted. Serve chilled in a tulip or lager glass. Expect final ABV near 6.6–7.0% depending on attenuation; target bitterness 30–38 IBU with Nova’s aroma-forward character.

Conditioning & Serving

Pilsner malt (2-row base pale malt can substitute)

Munich malt

Flaked barley

Carahell / light crystal malt (10–20L)

Corn sugar (dextrose) for priming or to boost fermentables (optional)

Nova hops (whole or pellet)

Magnum (or other high-alpha bittering hop)

Whirlfloc or Irish moss (clarifier)

Yeast nutrient (optional)

Brewing water (treated to moderate hardness, chloride:sulfate ~1:1–1:2)

Campden tablet (if using tap water with chlorine/chloramine)

Dry lager yeast (e.g., Saflager W-34/70) or clean ale yeast (e.g., US-05 for hybrid)

Place the Blomidon Crémant NV in the refrigerator for at least 3 hours (aim for 45–50°F / 7–10°C). If short on time, submerge the bottle in an ice and water bath for 20–30 minutes until well chilled.

Chill bottle

Just before opening, rinse each champagne flute with a small splash (about 1 tablespoon) of chilled water and pour it out. This removes dust and slightly cools the glass, helping preserve bubbles. Wipe any water droplets from the outside.

Prepare flutes

Keep the bottle angled at about 45° from people and fragile objects. Remove the foil and loosen the wire cage while keeping your thumb lightly over the cork. Hold the cork and twist the bottle (not the cork) slowly until you feel the cork ease out with a quiet sigh rather than a loud pop. This preserves carbonation.

Pour the Crémant slowly down the side of each flute, filling each about two-thirds full (approximately 4–5 ounces / 120–150 ml per flute). Allow a steady stream rather than splashing to retain effervescence and minimize foam.

Pour

If not finishing the bottle, re-cork with a champagne stopper and store upright in the refrigerator. Serve immediately so guests enjoy the wine at optimal temperature and with lively bubbles.

Finish & serve

Lemon twist: Use a peeler or knife to cut a 1-inch-long strip of lemon or orange peel, avoiding white pith. Twist it over the flute to release oils and drop it into the glass or rest it on the rim.

Strawberry: Hull a fresh strawberry and make a small lengthwise slit at the base so it can sit on the rim of the flute. Do this just before serving to keep the fruit fresh.

Corkscrew/wine key: Not typically needed for sparkling wines, but keep on hand if the bottle has a different closure. Champagne stopper: Use to preserve remaining bubbles; press onto the neck until it locks. Paring knife/peeler: Use for making citrus twists safely.

Blomidon Crémant NV (sparkling wine)

Optional: chilled water for glass rinsing

Lemon twist or orange peel

Fresh strawberry

Wine key or corkscrew (if needed)

Champagne stopper (optional)

Small paring knife or vegetable peeler

If the bottle has been stored at cellar temperature (15–18°C / 59–64°F), place the bottle in the refrigerator for 20–30 minutes to bring it to an optimal serving temperature of about 16–18°C (61–64°F). Do not over-chill; this Reserva is best slightly below room temperature.

Chill to serving temperature

Use a waiter’s corkscrew or wine key. Cut the capsule below the lip, remove the foil, center the corkscrew and twist in straight until about 5–6 turns are in. Pull the cork out smoothly. Inspect the cork for any signs of damage or off-odors.

Campo Viejo Reserva 2016 is a Reserva with several years of bottle age. Pour slowly into a decanter if you wish to aerate and open up aromas — decant for 30–60 minutes. If the bottle shows sediment (rare), decant carefully: stand bottle upright 24 hours before opening, pour steadily and stop when you see sediment approach the neck.

Optional decanting

Pour 120–150 ml (about 4–5 oz) per glass, filling roughly one-third of a standard red-wine glass to allow swirling and aroma collection.

Hold the glass at the stem, tilt slightly and observe color (likely ruby with some garnet at the rim). Swirl gently and inhale: expect notes of ripe red and black fruits, vanilla, spice and leather from oak ageing. Take note of intensity before tasting.

Observe & smell

Take a moderate sip, let wine coat your palate, noting acidity, tannin structure and fruit. Expect medium to full body, balanced tannins and a long finish. Take time to identify layers (black cherry, plum, cedar, toasted oak).

Taste

Serve with grilled red meats (rib-eye, lamb), aged Manchego, cured ham, or bittersweet dark chocolate. For cheese and charcuterie: bring cheeses to room temperature (remove from fridge 30 minutes prior) and serve sliced or in small wedges. For meats: serve hot and rested; medium-rare to medium is ideal to complement the wine’s structure.

Pairing recommendations

Recork the bottle or use a vacuum stopper and refrigerate upright. The wine will keep for 3–5 days; flavors will gradually soften. Bring back to serving temperature before drinking.

Storage of opened bottle

Campo Viejo Reserva 2016 (bottle)

Wine glasses

Aged Manchego or hard sheep's milk cheese

Cured Iberico ham or prosciutto

Grilled rib-eye or roasted lamb

Place the La Delfina Pinot Grigio 2023 in the refrigerator upright for at least 2 hours before serving. Ideal serving temperature is 45–50°F (7–10°C).

Chill bottle (refrigerator)

If short on time, fill a bucket or large container with 4 cups ice and 1 cup cold water. Submerge the bottle up to the neck and let sit 12–15 minutes, rotating once midway, until cold to the touch.

Quick chill (ice bucket)

Hold the bottle steady and remove the foil capsule. Use a waiter’s corkscrew or wine opener to gently extract the cork. Wipe the lip of the bottle with a clean cloth.

Pour about 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl to allow aromatics to develop. Leave space in the glass for swirling and smelling.

Pouring

Use chilled white wine glasses if possible. Rinse briefly with cold water and dry if glasses have been stored at room temperature to avoid warming the wine from a warm glass.

Float one thin lemon or lime slice in each glass or tuck a small mint sprig into the glass rim for a subtle aromatic accent. Avoid heavy garnishes that mask the wine’s delicate nose.

Add garnish (optional)

In a small pitcher, combine the chilled La Delfina Pinot Grigio (use about half to three-quarters of the bottle depending on strength desired) with 375 ml chilled sparkling water or club soda, add 1/2 cup thin lemon slices and 1/2 cup thin cucumber slices. Add 2 cups ice cubes and gently stir to combine.

Assemble cooler

Pour the mixed cooler into chilled glasses, leaving the fruit in the pitcher or straining into glasses as you prefer. Garnish each glass with a lemon slice or mint sprig. This yields a lighter, effervescent drink good for warm weather.

Serve from pitcher

Adjust sparkling water to taste: 1 part sparkling water to 2–3 parts wine keeps the character of the Pinot Grigio while lowering alcohol intensity. Use full bottle when more servings or for less dilution.

Notes on proportions

La Delfina Pinot Grigio 2023 (bottle)

Ice (optional, for chilling quickly)

Cold water

White wine glasses

Lemon or lime slices (optional garnish)

Fresh mint sprigs (optional garnish)

Sparkling water or club soda

Thinly sliced cucumber

Thin lemon slices

Ice cubes

If the bottle is not already chilled, place it in the refrigerator for at least 2 hours to reach serving temperature (ideally 7–10°C / 45–50°F). Alternatively, submerge the bottle in an ice and water bath for 20–30 minutes to chill more quickly.

Wipe the neck of the bottle with a clean cloth. Using a corkscrew or waiter’s friend, remove the capsule and the cork cleanly. If using a screw-cap, twist off and wipe the rim. Smell the wine briefly to confirm freshness—aromas should be clean, bright, and characteristic of Sauvignon Blanc (citrus, tropical fruit, fresh herbs).

Inspect and open

For immediate bright aromatics, you can pour the wine into a chilled decanter or pitcher and gently swirl to allow the aromas to open for 5–10 minutes. This is optional; Sauvignon Blancs are usually enjoyed young and fresh without extended decanting.

Decant (optional)

Select a clean white-wine or stemless glass. If you prefer a very cold glass, chill it in the freezer for 10–15 minutes or rinse with cold water. If using, add 1–2 small ice cubes to the glass for an extra-cold serving (note: ice will dilute the wine as it melts). Add a lemon wheel or twist on the rim and a small mint sprig for a light aromatic accent.

Prepare glass and garnishes

Pour the Sauvignon Blanc into the prepared glass to about one-third full (roughly 120–150 ml per serving). Hold the bottle at the base and pour in a steady stream. Present the lemon and mint garnish alongside the glass if used. Encourage guests to enjoy the wine while it is cool to appreciate its crisp acidity and aromatic profile.

Pour and serve

If the bottle is not finished, reseal with its cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best freshness; the wine’s bright aromatics and acidity will gradually soften over time.

Storage after opening

ice cubes

lemon wheel or twist

fresh mint sprig

white wine decanter or pitcher (for chilling/airing)

Clean oyster shells with a stiff brush under cold running water. Pat dry. Using an oyster knife, carefully shuck oysters, preserving the liquor in the deeper half of each shell. Detach the muscle but leave the oyster in the shell. Arrange oysters on a tray and refrigerate on crushed ice until ready to smoke (up to 1 hour).

Shuck and prepare oysters

Just before serving, grate fresh horseradish into a small bowl and set aside. Portion house hot sauce into a small pour container or squeeze bottle. Cut lemon into wedges. Keep microgreens or chives chilled.

Combine red wine vinegar and minced shallot in a small bowl. Add sea salt, black pepper, and chopped tarragon or parsley. Stir to dissolve salt. Let sit at least 15–20 minutes at room temperature so flavors marry. Taste and adjust acidity or salt; refrigerate until needed. (If rotating, swap vinegar/acid or add seasonal herbs or citrus zest as desired.)

Prepare your smoker or a stovetop smoking setup for cold-to-warm smoking. Aim for low smoke so oysters are gently flavored rather than fully cooked — target a smoker temperature of 120–140°F (50–60°C) or use a cold-smoke method. If using a grill, set up indirect heat and a foil packet of soaked wood chips; if cold-smoking on a stovetop, use a smoking gun or a smoking tray with chips and cover tightly.

Spread kosher salt in a shallow baking sheet to create a stable bed large enough to hold oyster shells level. Nestle oyster shells (deep side down) into the salt so they won't tip. Lightly brush the oyster exposed meat with a little melted butter (optional) to pick up smoke flavor and keep surface glossy.

Veuve Cliquot Yellow Label Nv

Penfolds Rawson's Cabernet Sauvignon 2023

Benjamin Bridge Nova 7

Blomidon Crémant Nv

Campo Viejo Reserva 2016

La Delfina Pinot Grigio 2023

Stoneleigh Sauvignon Blanc 2022

Smoked Oysters

Marinated Olives

Fresh Clams

Holy Toledo!

Fresh Oysters

Fast Car

Ruby Soho

Ilha Formosa

Robber Barron

Pink Pepper Club

Oxford Elixir

Pork Chop

Eggs Benedict

Lobster Roll

Steak

Oysters

Sticky Toffee Pudding