Adelsheim Pinot Noir 2021 (OR)

Dampt Frères " Vieilles Vignes " Chablis 2022 (FR)

Torresella Pinot Grigio 2022 (IT)

Tenaya Creek Brown Ale

Almanac Love Hazy IPA

Les Petites Sardines Muscadet n.v. (FR)

Valckenberg Gewürztraminer 2021 (GER)

Henri Bourgeois " Les Baronnes " Sancerre 2021 (FR)

Torresella Pinot Grigio 2022 ()

Infamous Goose Sauvignon Blanc 2022 (NZ)

Hess Chardonnay 2021 (CA)

Charles Le Bel " Inspiration 1818 " Brut Reserve (FR)

Schramsberg Brut Rosé 2018 (CA)

Taittinger Brut Reserve (FR)

Courtage Blanc de Blancs (FR)

Orion Lager 22oz

Jeio Brut Prosecco DOC (IT)

Asahi Super Dry 0.0 (N / A)

Okayama Omachi Rice Lager

Kawaba Twilight Pale Ale

Leese Fitch Pinot Noir 2020 (CA)

Belching Beaver Honey Blonde Ale

MGVs B553 Muscat Bailey A (JPN)

Tenaya Almanac Creek Love Brown Hazy IPA Ale

Place the bottle of Adelsheim Pinot Noir 2021 in the refrigerator for 30–60 minutes before serving, or into an ice bucket filled with equal parts ice and water for 15–20 minutes. Aim for a serving temperature of 55–60°F (13–16°C) to showcase the wine's aromatics and balanced acidity.

Chill to serving temperature

Remove the bottle from the chill and check the cork and label. Make sure the wine shows no signs of cork taint (musty or wet cardboard aromas) when opened. Note the vintage, producer, and region for guests if desired.

Inspect the bottle

Use a waiter’s corkscrew to carefully cut and remove the foil, then insert the screw into the cork and gently extract it. Wipe the bottle rim with a clean cloth or napkin to remove any cork fragments or sediment.

Open the bottle

If you prefer the wine to open up, pour the Pinot Noir slowly into a decanter and allow it to breathe for 15–30 minutes. Adelsheim Pinot Noir 2021 is typically approachable out of bottle, so decanting is optional and most useful if you detect closed aromas when first opened.

Decant (optional)

Hold the glass by the stem. Pour about 3–4 ounces (90–120 ml) per glass, filling the bowl to no more than one-third to allow swirling and release of aromas.

Pour

Gently swirl the wine in the glass to aerate it and release aromas. Bring the glass to your nose and take several short, focused sniffs to identify notes of red fruit (cherry, raspberry), earth, spice, and subtle oak—common characteristics of Willamette Valley Pinot Noir like Adelsheim.

Swirl and smell

Take a small sip, coat your mouth, and breathe slightly to let the flavors open. Note acidity, tannin level, fruit intensity, and finish. Compare with the initial aromas and enjoy how the wine may evolve over successive sips.

Taste and evaluate

Set out clean Burgundy-style wine glasses (one per guest). Provide a small carafe or glass of water for each guest to rinse or sip between tastings to keep the palate fresh.

Prepare glassware and palate cleanser

If serving snacks, place soft cheese (Brie or Camembert) on a small board with crackers or thin baguette slices. These mild, creamy flavors pair well with the wine’s acidity and red fruit. Offer small tasting bites before or during the wine service.

Arrange snacks

Present the bottle to guests briefly (name, vintage, region), pour as directed, and encourage tasting notes exchange. Refill glasses as appropriate, keeping total pours moderate to allow appreciation without overconsumption.

Serve and enjoy

If you have leftover wine, re-cork it (use the original cork or a wine stopper) and refrigerate upright. Consume within 3–5 days for best quality; a vacuum stopper or inert-gas preservation can extend freshness slightly.

Store leftover wine

Adelsheim Pinot Noir 2021 (bottle)

Wine glasses (Burgundy / large bowl Pinot Noir style)

Decanter (optional)

Water (for rinsing/palate cleansing)

Light snack (optional: soft cheese, such as Brie or Camembert)

Cracker or baguette slices (optional)

Place the Dampt Frères Vieilles Vignes Chablis 2022 in the refrigerator for 2 hours before serving to reach a serving temperature of about 10–12°C (50–54°F). If short on time, place the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes.

Chill the bottle

Select clean white wine glasses. Do not over-chill; chilled but not icy glasses help the wine show its aromatics. Optional: rest a wine thermometer against the bottle to check temperature; aim for 10–12°C.

Prepare glassware

About 10 minutes before serving, open the bottle. Inspect cork briefly, wipe the neck clean, and pour a small tasting pour (30–50 ml) to check the wine. Pour 120–150 ml per glass when serving. Hold the glass by the stem and pour gently to preserve aromatics.

Open and present

Keep oysters chilled on a bed of crushed ice until ready to serve. Arrange 3 oysters per person on the half shell on a platter. Serve with lemon wedges and a small dollop of unsalted butter if desired. The briny freshness of the oysters complements the Chablis' minerality.

Shucked oysters

Preheat the oven to 190°C (375°F). Slice the baguette into 1 cm slices, brush each slice lightly with olive oil on one side, and arrange on a baking sheet. Toast in the oven for 6–8 minutes until just golden and crisp. Spread about 1 tablespoon of soft goat cheese on each crostini, sprinkle with a pinch of chopped chives or parsley, and finish with a light grind of black pepper and a small pinch of sea salt. Serve warm or at room temperature alongside the Chablis.

Crostini with goat cheese and herbs

Arrange the prepared crostini and oysters on a serving board. Place lemon wedges and extra herbs in small bowls. Keep the bottle in the ice bucket on the table so guests can top up glasses at the correct temperature. Recommend guests sip the Chablis first to appreciate its signature bright acidity, green apple and citrus notes, and flinty minerality; follow with an oyster or a crostini for complementary textures and flavors.

Serving the full pairing

Dampt Frères "Vieilles Vignes" Chablis 2022 bottle

Wine glasses (white)

Ice bucket with ice and water

Wine thermometer (optional)

Fresh oysters, shucked

Unsalted butter

Lemon wedges

Good crusty baguette, sliced

Soft goat cheese (chèvre)

Fresh herbs (chives or parsley), finely chopped

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

If the bottle is not already chilled, place the Torresella Pinot Grigio in the refrigerator for at least 2 hours before serving. For quicker chilling, submerge the bottle in an ice-water bath for 20–30 minutes until it reaches 45–50°F (7–10°C).

Chill the bottle (if necessary)

Select a clean white-wine or universal wine glass. Rinse the glass briefly with a small amount (about 2 tablespoons) of filtered water and empty to remove any dust and warm residues; this helps preserve the wine's aroma.

If serving exceptionally warm guests or outdoors and you prefer a colder pour, add 1/2 to 1 cup of ice to a large wine glass or pour wine over ice in a rocks glass. Note: traditional serving is without ice in the glass; use ice only when necessary.

Add ice (optional)

Using a waiter’s corkscrew, cut and remove the foil, then insert the screw into the cork and gently extract. Wipe the bottle lip with a clean cloth or napkin to remove any sediment or dust.

Pour the Pinot Grigio into the prepared glass, filling to the widest part of the bowl (about 4–5 oz / 120–150 ml) to allow aromas to concentrate. Present the bottle to guests if in a restaurant setting and pour additional glasses as desired.

Pour and serve

Offer the first small pour for a quick taste to ensure there are no faults (off-smells or overly oxidized character). Torresella Pinot Grigio is typically fresh, floral, and crisp; if it smells musty or overly vinegary, do not serve.

Taste check

If desired, slip a lemon or lime wedge onto the rim of the glass or gently squeeze a small amount of citrus over the wine to lift the aromatics. Use very sparingly so you don't overwhelm the wine's delicate notes.

Garnish with citrus

For a subtle aromatic accent, lightly slap a small thyme or mint sprig between your palms to release oils, then rest it on the rim or float it briefly in the wine. Remove before drinking if preferred.

Add herb sprig

Offer light hors d'oeuvres such as melon & prosciutto, fresh oysters, or goat cheese crostini. Arrange 4–6 small pieces per guest and suggest tasting the wine between bites to appreciate how acidity and flavor interplay.

Serve with pairings

Torresella Pinot Grigio 2022

Filtered water (for rinsing glass)

Lemon or lime wedge

Fresh thyme or mint sprig

Light hors d'oeuvres (e.g., melon & prosciutto, fresh oysters, goat cheese crostini)

Heat 4 gallons (15 L) of mash water to approximately 165°F (74°C). This will yield a strike temperature around 152°F (67°C) once the grains are added (adjust slightly depending on your equipment and grain temperature).

Heat Strike Water

Add the grain bill (10 lb Pale, 1 lb Munich, 0.75 lb Crystal 60L, 0.5 lb Brown, 0.25 lb Chocolate, 0.25 lb Victory, 0.1 lb Acidulated) into the mash tun. Stir thoroughly to eliminate dough balls and achieve an even mash. Target mash temperature: 150–154°F (65–68°C) for a medium-bodied brown ale. Hold for 60 minutes.

Mash In

If possible, check mash pH after 15–30 minutes and aim for ~5.2–5.4. Adjust with a small amount of acidulated malt, lactic acid, or baking soda as necessary.

Mash pH (optional)

After 60 minutes, raise the mash temperature to 168°F (76°C) by applying direct heat or adding hot water and hold for 5–10 minutes to stop enzymatic activity and improve runnability.

Mash Out

Vorlauf until wort runs clear, then vorlauf into the boil kettle. Sparge with 3 gallons (11 L) of water at ~168°F (76°C) until you collect ~6.5–7 gallons (25–26.5 L) of wort in the kettle (accounting for boil-off) — enough to end with ~5 gallons (19 L) after a 60-minute boil.

Sparge

Bring the collected wort to a vigorous boil. Watch for boil-overs during the first 10 minutes.

Bring to a Rolling Boil

At the start of the 60-minute boil, add 1 oz bittering hops (Target or East Kent Goldings). Boil for 45 more minutes.

60-Minute Hop Addition

With 15 minutes remaining in the boil, add 0.5 oz flavor/aroma hops and 1 tsp Irish Moss or Whirlfloc if using. Also add yeast nutrient here if desired.

15-Minute Additions

At flameout, turn off the heat and add 0.5 oz aroma hops. Stir to create a whirlpool and let the wort sit for 10–20 minutes to allow hop particles to settle.

Flameout/Whirlpool

Cool the wort quickly to yeast-pitching temperature (65–68°F / 18–20°C) using an immersion chiller, plate chiller, or ice bath. Aim to get below 80°F as fast as possible to reduce DMS and bacterial risk.

Cool Wort

Siphon or pump the cooled wort into a sanitized fermenter. Leave behind as much trub/hop matter as practical. Top up with pre-boiled and cooled water if needed to reach 5 gallons final volume.

Transfer to Fermenter

Aerate or oxygenate the wort well. For a 5-gallon batch, shake/vigorously stir for several minutes or use pure oxygen for 60–90 seconds at 5–8 psi to get adequate dissolved oxygen for the yeast pitch.

Oxygenate

Rehydrate or prepare your chosen yeast (English ale strain recommended) according to manufacturer instructions. Pitch the yeast into the wort at 65–68°F (18–20°C).

Pitch Yeast

Ferment at a steady 65–68°F (18–20°C) for 5–7 days until vigorous activity subsides, then allow a further 5–7 days of conditioning to clear and finish fermentation. Expected final gravity is around 1.012–1.016 (depending on mash efficiency).

Primary Fermentation

Optionally rack to a secondary fermenter after 7–10 days for additional conditioning and clarification for 1–2 weeks at slightly cooler temperatures (60–65°F / 15–18°C).

Optional Secondary/Conditioning

Cold crash for 24–72 hours at near-freezing temperatures (~35–40°F / 2–4°C) to improve clarity before bottling or kegging.

Cold Crash (optional)

Dissolve 3.5 oz (100 g) corn sugar (dextrose) in 1 cup (240 ml) of boiling water. Cool to room temperature and sanitize equipment (bottle filler, siphon).

Prepare Priming Sugar

Rack beer gently onto priming solution in a sanitized bottling bucket, mix gently to distribute evenly, and fill sanitized bottles. Cap bottles and store at 68–72°F (20–22°C) for 10–14 days to carbonate. Allow additional conditioning for 1–3 weeks for flavor maturation.

Bottle Conditioning

If kegging, crash cool, transfer to a sanitized keg, carbonate to ~2.2–2.6 volumes of CO2 (2.4 typical for brown ale) via force carbonation or natural carbonation in keg.

Kegging (alternative)

Chill and serve at 48–55°F (9–13°C) in a tulip or nonic pint glass. Expect a malt-forward brown ale with toasty, biscuity, and light chocolate notes and moderate English hop character.

Serve

Pale Malt (2-row)

Munich Malt

Crystal/Caramel Malt 60L

Brown Malt

Chocolate Malt (lightly roasted)

Victory Malt (or Biscuit)

Acidulated malt (optional, for pH)

Water (mash)

Water (sparge)

Target or East Kent Goldings hops (bittering, 60 min)

Target or East Kent Goldings hops (flavor/aroma, 15 min)

Target or East Kent Goldings hops (whirlpool/knockout, 5 min or flameout)

Irish Moss or Whirlfloc (optional, 15 min)

Priming sugar (corn sugar/dextrose) for bottling

English ale yeast (Wyeast 1968/White Labs WLP002/US-05 for cleaner profile)

Yeast nutrient (optional)

Campden tablet (optional, for chlorine removal if using tap water)

Heat 23-25 L of strike water to 74°C. Mash in the grain bill into the mash tun, target mash temperature 67°C. Stir to avoid dough balls and ensure full wetting of grains.

Heat water and mash in

Hold the mash at 67°C for 60 minutes. Monitor temperature and stir midway. This single infusion mash gives a soft, slightly dextrinous body suitable for a hazy IPA.

Mash rest

Raise temperature to 76°C for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Sparge with ~5 L of water at 75°C to collect approximately 26–27 L of wort in the kettle (adjust volume based on your system losses). Aim for pre-boil gravity around 1.048–1.052 (12.5–13.0 °P).

Bring wort to a rolling boil and maintain for 60 minutes.

Bring to a vigorous boil

At 60 minutes remaining (start of boil): add 30 g Amarillo (for minimal bittering and some flavor). At 15 minutes remaining: add 1 tsp Whirlfloc/Irish moss and 40 g Citra. At 5 minutes remaining: add 40 g El Dorado. If using lactose, add 150 g at 10 minutes remaining to dissolve and boost body and sweetness (lactose is non-fermentable). The intention is to keep hop bitterness moderate and reserve most aroma for whirlpool and dry hop.

Hop additions

At flameout, turn off heat and proceed immediately to whirlpool/hop stand additions.

Boil end

Whirlpool and cool to 80°C within 10 minutes if possible (or allow to settle for 10 minutes) and add the 90 g whirlpool hop blend (combine Citra, Mosaic, Amarillo by weight). Stir or make a gentle whirlpool to keep hops in suspension for extraction. Hold at 80°C for 20–30 minutes for maximum flavor and aroma without excessive bitterness.

Chill wort quickly after whirlpool to yeast-pitching temperature (18–20°C for cold-tolerant NE strains or 20–22°C depending on chosen yeast). Use a wort chiller to get down in 20–30 minutes. Aerate vigorously or oxygenate to ~8–10 ppm O2 for healthy fermentation (especially for high-attenuation NE strains).

Transfer chilled wort to a sanitized fermenter and pitch the yeast. Aim for an original gravity (OG) around 1.065 (depending on system). Make a healthy starter if using liquid yeast; rehydrate if using dry yeast according to manufacturer instructions.

Pitch yeast

Ferment at 18–20°C for the first 48 hours to encourage ester and haze formation, then raise to 20–22°C to finish active fermentation. Expect vigorous fermentation for 3–5 days. Maintain temperatures to avoid fusel alcohols.

Primary fermentation

At 48–72 hours after pitch (when active fermentation is underway but not complete), add 100 g of the dry hop brighting blend (Citra, Mosaic, Nelson, Amarillo) directly to fermenter. This timing promotes biotransformation and intense hop aroma.

Dry hopping - Schedule A (biotransformation)

After 3–4 days from first dry hop addition (or when vigorous fermentation subsides), add the remaining 50 g of dry hops for a cold soak aroma boost. Total dry hop weight = 150 g.

Dry hopping - Schedule B (post-fermentation)

Allow dry hops to remain 3–5 days total (avoid more than 7–10 days to limit grassy vegetal notes). After dry hopping, cold crash to 2–4°C for 24–48 hours to help trub and hop matter settle while preserving haze (don't crash too cold if you want a stable haze).

Condition

Gently transfer beer to bottling bucket or keg, minimizing oxygen pickup. If bottling, add 100 g priming sugar (dissolved in 200 ml boiling water and cooled) to the bottling bucket, mix gently, then fill bottles. If kegging, force carbonate to ~2.3–2.6 vols CO2 or carbonate at 20°C with appropriate pressure.

Transfer and carbonate

Allow bottles to carbonate at 18–20°C for 10–14 days. If kegged, allow 3–7 days to carbonate and condition. For best flavor, let the beer rest an additional week chilled to allow hop character to integrate.

Conditioning

Serve cold (4–8°C) in a tulip or IPA glass. Expect a soft, pillowy mouthfeel, bright tropical/citrus/white wine hop aromas (Citra, Mosaic, Nelson), low perceived bitterness, and a hazy golden-orange appearance.

Adelsheim Pinot Noir 2021 (or)

Dampt Frères " Vieilles Vignes " Chablis 2022 (fr)

Torresella Pinot Grigio 2022 (it)

Tenaya Creek Brown Ale

Almanac Love Hazy Ipa

Les Petites Sardines Muscadet N.v. (fr)

Valckenberg Gewürztraminer 2021 (ger)

Henri Bourgeois " Les Baronnes " Sancerre 2021 (fr)

Torresella Pinot Grigio 2022 ()

Infamous Goose Sauvignon Blanc 2022 (nz)

Hess Chardonnay 2021 (ca)

Charles Le Bel " Inspiration 1818 " Brut Reserve (fr)

Schramsberg Brut Rosé 2018 (ca)

Taittinger Brut Reserve (fr)

Courtage Blanc De Blancs (fr)

Orion Lager 22oz

Jeio Brut Prosecco Doc (it)

Asahi Super Dry 0.0 (n / A)

Okayama Omachi Rice Lager

Kawaba Twilight Pale Ale

Leese Fitch Pinot Noir 2020 (ca)

Belching Beaver Honey Blonde Ale

Mgvs B553 Muscat Bailey A (jpn)

Tenaya Almanac Creek Love Brown Hazy Ipa Ale