SILVER OAK

LAIRD

KRUG

RESERVE BOTTLE LIST

CLINE CELLARS

MOUNT EDEN Chardonnay, Edna Valley, CA

DOMAINE BERTAGNA BOURGOGNE

JOSEPH DROUHIN VAUDON

BLINDFOLD

VIETTI

SCHLOSS VOLLRADS

CHAMEAU MAISON D'ANAIS

CANTINA BOLZANO

CHEHALEM

SMAK

CHARLES MIGNON

CHARLES LE BEL

SORELLE BRONCA

CHEHALEM Unoaked Chardonnay, Columbia Valley, OR

WALNUT BLOCK Sauvignon Blanc, Marlborough, NZ

TELAYA 'Bandia' White Blend, Snake River Valley, ID

TENUTA REGALE ALI Bianco Blend, Sicily, IT

CASTELLO BANFI Pinot Grigio, Tuscany, IT

STOLLER Pinot Noir Rosé, Willamette Valley, OR

Inspect the Silver Oak bottle for any damage and ensure it has been stored horizontally in a cool, dark place. Remove the bottle from storage and let it come to serving temperature if needed (ideal serving 60–65°F / 15–18°C).

Check and prepare

If the bottle is above the desired serving temperature, place it in a wine cooler or bucket with a mix of ice and water for 10–20 minutes. Do not overchill; aim for a gentle cool rather than refrigerator-cold.

Chill if necessary

Place the bottle on a stable surface. Use the corkscrew to cut and remove the foil capsule cleanly just below the lip. Wipe the top of the bottle with a small towel to remove any dust. Center the corkscrew on the cork and twist in smoothly until the worm is about three-quarters inserted. Use the lever(s) to extract the cork slowly and straight upward to avoid cork breakage.

Open the bottle

Inspect the cork for any signs of leakage or spoilage (excessive staining, musty smell). Pour a small judge pour (about 1–2 oz / 30–60 ml) into a glass, swirl gently, and smell to confirm the wine is clean and free of cork taint. Taste a sip to confirm quality before serving to guests.

Inspect cork and pour a judge pour

If the bottle is a younger vintage (less than ~8–10 years) or you want to soften tannins and open aromatics, decant for 30–90 minutes. To decant, pour the wine slowly into a decanter in one steady stream. For older vintages, hold a light behind the bottle while pouring to watch for sediment; stop pouring when you see sediment reach the neck.

Decanting (recommended for older or young Cabernet)

Choose a large Bordeaux glass. Ensure it is clean and free of detergent residue. Warm hands slightly and hold the glass by the stem to avoid warming the wine.

Select and prepare glassware

Pour approximately 4–6 oz (120–180 ml) per guest into the Bordeaux glass, filling to the widest part of the bowl to allow aromas to concentrate. If decanted, pour directly from the decanter; otherwise pour from the bottle. Wipe the bottle lip with a towel between pours if needed.

Pouring

Serve the wine with brief tasting notes: appearance (deep ruby to garnet), aromatics (black cherry, cassis, cedar, vanilla), palate (firm tannins, dark fruit, balanced oak), and finish (long, savory). Offer pairing suggestions such as aged cheddar, charcuterie, or grilled red meats.

Tasting notes & presentation

Arrange the aged cheese, charcuterie, and crackers on a small board. Remove cheeses from the refrigerator 20–30 minutes before serving to reach optimal flavor. Slice meats thinly and place crackers or bread in an accessible pile.

Prepare cheese & charcuterie

Offer the pairing board with the poured Silver Oak. Recommend guests try bites of cheese or meat between sips to appreciate how the wine interacts with flavors (e.g., cheese softens tannins, charcuterie highlights savory notes).

Serve alongside wine

Silver Oak Cabernet Sauvignon (reserve bottle)

Large Bordeaux glass

Wine cooler or bucket with ice

Clean corkscrew (waiter's style or two-prong)

Wine decanter (optional)

Small towel or napkin

Aged cheddar or blue cheese (for pairing)

Charcuterie (cured meats - prosciutto, salami)

Crusty bread or crackers

Chill glassware: Place two rocks glasses in a cooler with ice or briefly refrigerate so they are cool when presenting the bottle.

Present bottle: Open the Laird Small Batch Apple Brandy in front of guests. Wipe the neck and show label. Pour a small tasting (about 0.5–1 oz) into a tasting glass for the guest to sip neat if they prefer to evaluate the spirit first.

Offer options: Offer to serve neat over ice or prepare cocktails (Old Fashioned style). Ask guest preference for bitters and sweetness level.

Add 0.25 oz simple syrup (or demerara syrup) and 2 dashes Angostura bitters into a mixing glass or rocks glass.

Build

Pour 2 oz Laird Small Batch Apple Brandy into the glass with the syrup and bitters.

Add spirit

Add one large ice cube to the glass and stir gently for 20–30 seconds (or if built in a rocks glass, swirl to chill and slightly dilute). Aim for a slight dilution to open flavors without overwatering.

Stir & chill

Express an orange peel over the glass by holding it skin-side down and giving it a firm twist to spray oils over the drink. Rub the peel on the rim and drop it into the glass as garnish.

Express & Garnish

Present on a small coaster or tray. If the guest prefers neat, serve a 1 oz tasting followed by a pour over a large ice cube (2 oz) in a chilled rocks glass.

Serve

Recork and store: After service, re-cork the bottle and store upright in a cool, dark place away from heat and sunlight.

Glassware: Remove used ice and rinse glasses. Wipe any spills on the bottle label and tray before returning to reserve storage.

Laird Small Batch Apple Brandy

Ice (large cubes)

Orange peel (for garnish)

Angostura bitters (optional)

Simple syrup (1:1) or Demerara syrup

Angostura bitters

Orange peel (expressed)

Ice (large cube)

Place the Krug bottle in an ice bucket filled with crushed ice or ice cubes and a small amount of cold water for 20–30 minutes to bring the Champagne to an ideal serving temperature of about 45–50°F (7–10°C). If you have a refrigerator capable of chilling bottles, you can alternatively chill the bottle upright for at least 3–4 hours.

Chill the bottle

Select 4–6 clean Champagne flutes or white wine glasses. Wipe each glass with a service cloth to remove any dust or water spots. Place the glasses on a flat surface near the bottle.

Prepare glassware

Keep the bottle tilted at a 45° angle, pointing away from people and breakable objects. Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork firmly and twist the bottle (not the cork) slowly. Let the pressure ease the cork out with a gentle pop—aim for a quiet release rather than an explosive one.

Open the bottle safely

If the Krug is an older vintage with sediment or you want to aerate the wine slightly, decant gently into a clean decanter, pouring in one steady stream until you see the last clear wine. For Krug Grande Cuvée or younger Champagnes, decanting is optional and often unnecessary; serving directly from the bottle preserves the mousse and aromatic lift.

Decant (optional)

Hold the glass at a slight angle and pour slowly, filling each flute about one-third to one-half full to preserve bubbles and allow aromas to concentrate. Pour in a clockwise sequence to ensure even service. Wipe any drips with the service cloth.

Pour

Serve immediately after pouring. Advise guests to sip and enjoy the interplay of fine mousse, layered aromas, and long finish characteristic of Krug. Keep the bottle in the ice bucket to maintain temperature; if there is any leftover Champagne, reseal with a Champagne stopper and refrigerate—consume within 1–3 days for best quality.

Service notes

Krug Grande Cuvée (or similar vintage reserve Champagne)

Champagne flutes (or white wine glasses)

Ice bucket

Crushed ice or ice cubes for bucket

Service cloth / bar towel

Confirm that your reserve list includes a balanced selection: approximately 6 red reserve bottles (cabernet, pinot noir, syrah, merlot), 4 white reserve bottles (chardonnay, riesling, sauvignon blanc), 2 sparkling/vintage bottles, and 1 dessert/port bottle. Verify vintages, provenance, and any decanting needs. Ensure all bottle labels are legible and attach label tags for quick identification.

Inventory & selection

Store reserve bottles in a temperature-controlled cellar or refrigerated unit at appropriate temperatures: reds at 55-60°F (13-16°C), full-bodied whites at 50-55°F (10-13°C), sparkling and dessert wines slightly cooler at 45-50°F (7-10°C). Use a wine thermometer to check bottles before service and rotate stock by vintage and service frequency.

Storage & temperature

Gather service tools: waiter's corkscrews, spare corks, foil cutter, decanters, wine thermometer, preservation system, tasting glasses for each style, water pitcher and palate cleansers. Lay out clean linen napkins and tasting pads. Pre-chill whites and sparklings to service temperature about 30–45 minutes before service if they are too warm. Place reds at a slightly warmer spot to reach serving temp if needed.

Service preparation

For each bottle selected for immediate service, examine the capsule and cork for faults. Use a foil cutter and waiter's corkscrew to open. For older reds or wines with sediment, decant gently: stand bottle upright for 24 hours prior to service if possible, then pour slowly into a decanter while watching for sediment; stop when sediment reaches the neck. Aerate full-bodied young reds for 30–60 minutes in a decanter as appropriate. Do not decant delicate older wines aggressively.

Opening & decanting

Present the bottle to the host or guest for approval (show label, vintage, producer). Pour a small tasting sample (30–60 ml) into the appropriate glass for the guest to assess. Provide water and plain crackers for palate cleansing. Record guest feedback on tasting notes pads. If guest accepts, continue pouring standard pours (125–150 ml) or as per house portioning; use a preservation system on opened bottles to maintain remaining wine quality.

Tasting service protocol

For sparkling bottles, chill thoroughly, present the label, and open carefully using a cork-control method to avoid forceful pop. Serve in flutes chilled to 45-50°F (7-10°C). For dessert wines and ports serve slightly warmer (50-55°F / 10-13°C) in smaller portions (60–90 ml).

Sparkling & dessert wine handling

After service, reseal any open bottles using an inert gas preservation system or vacuum pump. Label opened bottles with the date opened and recommended use-by window (typically 3–5 days for whites and light reds with preservation, up to 7–10 days for bolder reds if refrigerated and gas-preserved). Store opened bottles upright in chilled storage.

Preservation & leftover care

Wash decanters and glasses immediately after service with warm water and a mild detergent or specialized glass cleaner; dry with lint-free cloths. Sanitize spittoons and rinse palate-cleansing utensils. Check and service corkscrews, foil cutters, and preservation systems regularly. Update the reserve bottle record sheet with bottles served, guest feedback, and remaining inventory.

Cleaning & maintenance

Log every bottle served from the reserve list including bottle, vintage, date, guest, and tasting notes. Rotate stock by vintage and consumption frequency to ensure optimal conditions and to plan reordering. Periodically reassess the reserve list to replace wines that are past peak or to add new high-quality bottles.

Record-keeping & rotation

Assortment of red reserve wines (cabernet, pinot noir, syrah, merlot)

Assortment of white reserve wines (chardonnay, riesling, sauvignon blanc)

Sparkling reserve wines / vintage champagne

Port, late-harvest or dessert-style reserve bottles

Wine preservation system (inert gas or vacuum pump)

Wine decanters (large for reds, small for whites)

Wine opener (waiter's corkscrew)

Sparkling wine opener / saber (optional)

Wine thermometer

Spare corks and foil cutter

Tasting glasses (red), stemmed

Tasting glasses (white), stemmed

Sparkling flutes

Riedel or varietal-specific glasses (optional)

Clean linen napkins

Water pitcher (still) and small glasses for palate cleansing

Plain unsalted crackers or bread slices (palate cleanser)

Spittoons / small waste buckets

Label tags for bottles (reserve identification)

Record sheet / tasting notes pads and pens

Place the bottle of Cline Cellars white wine in the refrigerator for at least 2 hours before serving to reach an ideal temperature of 48–55°F (9–13°C). If you need to chill quickly, submerge the bottle in an ice bucket filled with ice and chilled water for 20–30 minutes.

Chill the Bottle

Set out white wine glasses (one per guest). If desired, slice a lemon or orange into thin rounds for optional garnish and arrange on a small plate. Prepare a cheese plate or light appetizers to pair with the wine.

Prepare Glassware and Garnish

Remove the foil capsule around the bottle neck and use a corkscrew to gently remove the cork. Wipe the bottle rim with a clean napkin to remove any cork fragments or dust.

Open the Bottle

Hold the bottle at the base and pour slowly into each white wine glass, filling to about one-third full (roughly 4–5 ounces / 120–150 ml) to allow room for swirling and nosing. If serving to multiple guests, pour a small amount into each glass first, then top off to even levels.

If desired, float a thin lemon or orange slice on the rim of each glass or serve the slices on the side for guests to add.

Garnish (Optional)

Gently swirl the wine in the glass to release aromas. Bring the glass to your nose and take a few short sniffs to identify key notes such as stone fruit, citrus, floral, or spice depending on the specific Cline white.

Swirl and Smell

Take a small sip, letting the wine coat your palate. Note the balance of acidity, body, and flavor. Pair with the prepared cheese plate or light seafood, poultry, salads, or vegetarian dishes that complement a medium-bodied white.

Taste and Enjoy

If you have leftover wine, re-cork the bottle (use the original cork or a reusable wine stopper) and refrigerate. Consume within 3–5 days for best quality.

Store Leftovers

Cline Cellars Viognier (or Cline white blend)

Ice bucket with ice

White wine glasses

Lemon or orange slices (for garnish)

Cheese plate (assorted mild cheeses, crackers, fruit)

Inspect the bottle for any damage or sediment near the cork. Place the Mount Eden Chardonnay in an ice bucket filled with a 1:1 mixture of ice and cold water for 15–20 minutes to briskly chill to serving temperature (about 48–55°F / 9–13°C). If you prefer slower chilling, refrigerate the bottle upright for 2–3 hours before service.

Inspect and chill

If you need to chill quickly but worry about over-chilling, wrap the bottle in a damp towel and place it in the freezer for 12 minutes. Set a timer to avoid freezing.

Alternate gentle chill

Select clean, room-temperature white wine glasses (thin rim, tulip-shaped if possible). Rinse the glasses with cold water and allow them to drain or briefly chill them in the refrigerator for 5–10 minutes. Do not over-chill or freeze the glasses.

Slice lemon into wedges and place on a small plate. Arrange fresh herb sprigs on a side plate. Place cracked black pepper in a small dish for diners who want a touch of pepper with their pour.

Cut and remove the foil capsule just below the lip of the bottle using a foil cutter or knife. Wipe the top of the bottle with a clean cloth and inspect the cork for any signs of damage or seepage.

Remove capsule and inspect cork

Center the screw of a waiter’s corkscrew on the cork and insert it straight in, leaving one spiral visible. Use the lever to gently pull the cork out slowly to avoid agitation. If the bottle is older and brittle, use a two-step technique and pull very slowly to prevent cork breakage.

Use a waiter’s corkscrew

Pour about 1–2 ounces (30–60 ml) into the host’s glass as a tasting pour. Swirl gently, smell, and taste to confirm the wine is sound (no cork taint, excessive oxidation). If it is good, proceed to full pours.

First pour (tasting)

Pour about 4–6 ounces (120–180 ml) per guest into chilled white wine glasses, filling to the widest part of the bowl to allow aromatics to open. Replace the bottle in the ice bucket to keep chilled between pours.

Before serving, mention key characteristics: Mount Eden Chardonnay from Edna Valley typically shows balanced acidity, citrus and stone fruit notes, subtle oak influence, and a creamy mid-palate. Encourage guests to notice aroma and palate progression.

If desired, offer a light twist of lemon (rub the rim with a wedge lightly — avoid squeezing juice into the glass) or a single fresh herb sprig laid across the glass rim for aroma. A small grind of cracked black pepper can be offered to pair with higher-fat bites such as cream sauces or rich cheeses.

Recork the bottle using the original cork (insert cork with clean side down) or a wine stopper. Refrigerate opened bottle upright. Consume within 3–5 days for best freshness; re-cool in the ice bucket before serving additional pours.

Mount Eden Chardonnay, Edna Valley (750 ml bottle)

Cracked black pepper (for finishing)

Lemon wedges

Fresh herb sprigs (thyme or tarragon)

Ice bucket with chilled water and ice

Wine glasses (white wine)

Place the Domaine Bertagna Bourgogne in the refrigerator for 2–3 hours before serving to reach a serving temperature of about 10–12°C (50–54°F). If short on time, chill the bottle in an ice bucket filled with equal parts crushed ice and water for 20–30 minutes.

Select appropriate wine glasses (Burgundy-style or white wine glasses). Rinse each glass with cold water and dry with a lint-free cloth to remove dust. Chilled glasses are optional but can help keep the wine at the right temperature.

Use a corkscrew to carefully remove the cork. Wipe the bottle lip with a clean cloth to remove any sediment or dust. Inspect the wine briefly — note the color and aroma as you would when presenting to guests.

Pour a small taste for the host or sommelier (about 30–50 ml) to check the wine. If it is fine, pour into each guest glass, filling to the widest part of the bowl (approximately one-third full, ~120–150 ml per serving). Aim for consistent pours.

If using an ice bucket, keep the bottle in the ice/water mixture on the table so it remains at serving temperature. Top up with additional ice as needed during the service.

Use of ice bucket (optional)

Arrange palate cleansers (water) and light snacks on a small board or plates. Place filtered water on the table for guests to refresh between sips. Offer plain crackers or thinly sliced baguette and a selection of mild cheeses and lightly salted nuts that complement the fresh, mineral-driven character of a Bourgogne blanc.

Serve cheeses at cool-room temperature (remove from refrigerator 20–30 minutes before serving) so their texture and flavors open up alongside the wine.

Encourage guests to sip the wine first, then taste the accompaniment to appreciate how the wine’s acidity and fruit profile interact with the food.

Domaine Bertagna Bourgogne (white)

Wine glasses (Burgundy-style or white wine)

Ice bucket (optional)

Crushed or cubed ice

Filtered water (still) — for palate cleansing

Plain crackers or sliced baguette

Mild cheese (e.g., young Comté or Brie), thinly sliced

Lightly salted nuts (e.g., Marcona almonds)

Chill the bottle: Place the Joseph Drouhin Vaudon in the refrigerator for at least 2 hours before serving, or chill in an ice bucket (half water, half ice) for 20–30 minutes until it reaches 8–12°C (46–54°F).

Prepare glasses: Use clean, stemmed white-wine glasses. 10–15 minutes before serving, remove glasses from cold storage so they are not overly cold — the wine should be cool, not icy.

Open the bottle: Remove foil and cork. Smell cork briefly for any off odors. Pour a small taste to confirm the wine. If it is clean and fresh, proceed to serve.

Pour and serve: Pour 4–5 oz (120–150 ml) per glass, filling to the widest part of the bowl to allow aromatics to open. Encourage guests to swirl gently and take in the nose before tasting.

Slice the baguette about 1/2-inch thick. Lightly toast if desired. Spread a thin layer of room-temperature unsalted butter on slices; arrange on a serving board.

Bread & butter

If using goat cheese, spread small rounds or slices of goat cheese on baguette slices. Drizzle with 1 tsp honey and 1/2 tbs extra-virgin olive oil, sprinkle with 1 tbs chopped fresh herbs and a few toasted nuts for texture. Serve immediately so the cheese remains creamy.

Goat cheese crostini

Lay a small piece of smoked salmon on buttered or toasted bread. Squeeze a drop of fresh lemon and sprinkle with chopped chives or dill. Arrange on the board and garnish with a few lemon wedges.

Smoked salmon bites

Arrange 50 g toasted walnuts or sliced almonds in a small bowl. Offer the remaining lemon wedges and extra herbs on the board for guests to add as they like.

Silver Oak

Laird

Krug

Reserve Bottle List

Cline Cellars

Mount Eden Chardonnay, Edna Valley, Ca

Domaine Bertagna Bourgogne

Joseph Drouhin Vaudon

Blindfold

Vietti

Schloss Vollrads

Chameau Maison D'anais

Cantina Bolzano

Chehalem

Smak

Charles Mignon

Charles Le Bel

Sorelle Bronca

Chehalem Unoaked Chardonnay, Columbia Valley, Or

Walnut Block Sauvignon Blanc, Marlborough, Nz

Telaya 'bandia' White Blend, Snake River Valley, Id

Tenuta Regale Ali Bianco Blend, Sicily, It

Castello Banfi Pinot Grigio, Tuscany, It

Stoller Pinot Noir Rosé, Willamette Valley, Or