Full-bodied, pure, savoury. Great for fuller bodied, richer dishes that need body and power.

2022 Moriki Shuzo 'Suppin Rumiko no Sake' Junmai Ginjo

Bone-dry, feather-light & delicately sparkling sake built for raw fish and oysters.

2024 Chiyo Shuzo 'Shinomine Chokara' Junmai Ginjo

Mount Mary 'Triolet' Sauvignon Blanc, Semillon, Muscadelle

Tyrrell's Wines 'Vat 1' Semillon

Saint Peter by Ollie Margan Semillon

Krug 'Grande Cuvée' 173emé Brut

Agrapart '7 Crus' Extra-Brut

Delamotte Brut

Bellebonne 'Bis' Sparkling Rosé Brut

Burleigh 'Hop Nectar' IPA

Mountain Culture 'Status Quo' Pale Ale

White Bay Czech Pilsner

Resch's Draught

Sammy Piquant 'Jetsetter', Strawberry Caramel, Manuka

Strawberry & Manuka

Vermouth & Soda

Plus Minus Zero Prosecco, Red Grapefruit, Passionfruit Marigold, Soda

Marigold & Red Grapefruit

Wattleseed Angel's Envy, Banana, Sweet Vermouth, Dark Cacao

Banana & Wattleseed

Coconut Sake, Snap Pea Vermouth, Bull Kelp, Peppermint Geranium

Coconut & Snap Pea

White Rum, Fig Leaf Liqueur, Pineapple, Tepache Vinegar Caramel, Coconut

Pineapple & Fig Leaf

Quince Vermouth, Shiso Verjus, Fino Sherry, Passionfruit Marigold

Quince & Shiso

Gospel Rye Whiskey, Whole Mango, Sweet Vermouth, Bitters

Whole Mango Manhattan

Blanco Tequila, Red Grapefruit, Fermented Mangosteen Liqueur

Red Grapefruit Margarita

Pine Gin, Radicchio Campari, Saison Red Vermouth, Jasmine

Pine Negroni

Archie Rose Gin, Uni Vodka, Dry Vermouth, Oyster Shell Acid

Oyster Shell Martini

Decant the bottle of 2022 Moriki Shuzo 'Suppin Rumiko no Sake' Junmai Ginjo into a carafe. For this full-bodied Junmai Ginjo, serve slightly chilled (10–14°C / 50–57°F) to show its body and savory notes. Place the carafe in an ice bath for 8–12 minutes or refrigerate 30–45 minutes. If you prefer warmer (room temp), allow it to sit out 10 minutes before serving.

Chill and prepare

If you prefer a lighter expression alongside the rich food, prepare a small jug of chilled water to dilute at the table (optional): mix 200 ml cold water with 100–150 ml sake to taste. Provide small warmed or chilled sake cups depending on temperature chosen.

Rinse and pat the black cod fillets dry with paper towels. Lightly score the skin. Sprinkle about 1/4 tsp kosher salt per fillet (total 1.5 tsp across 4 fillets) and let rest uncovered in the refrigerator for 15–30 minutes to firm the flesh and draw out excess moisture.

Salt and rest the fish

In a small bowl combine 5 tbs white miso, 3 tbs mirin, 1.5 tbs soy sauce, 2 tbs sake, 1 tbs sugar and 1 tsp grated ginger. Whisk until smooth and glossy. Taste and adjust — it should be richly savory with a balanced sweetness to stand up to the sake's body.

Make the miso glaze

Heat a nonstick or stainless steel skillet over medium-high heat and add 2 tbs neutral oil. Place fillets skin-side down and sear 3–4 minutes until the skin is crisp and the fish is mostly cooked through. Spoon off any excess fat. Reduce heat to medium-low, brush top of fillets with a thin layer of the miso glaze, cover the pan and cook 1–2 minutes until glaze sets and fish finishes (internal temp about 54–60°C / 130–140°F depending on preference). Turn off heat and let rest 2 minutes.

Pan-sear and glaze

For a deeper caramelized glaze, place glazed fillets on a foil-lined baking sheet and broil 1–2 minutes at high rack position until glaze is bubbling and slightly charred. Watch closely to avoid burning.

Finish under broiler (optional)

Transfer fillets to plates, spoon any remaining glaze warmed in the pan over the fish, and garnish with thinly sliced scallions and a small wedge of lemon or yuzu.

Wash bok choy thoroughly, halve lengthwise and pat dry. If stalks are thick, score the base slightly so they cook evenly.

Prep the bok choy

Heat a large skillet or wok over medium-high heat. Add 1 tsp vegetable oil and 1 tbs sesame oil. When shimmering, add sliced garlic and stir 20–30 seconds until fragrant but not browned. Add bok choy cut-side down, season with 1/2 tsp salt, and sauté 2–3 minutes until stalks are tender-crisp and leaves are wilted.

Sauté

Drizzle 1 tbs light soy sauce over the bok choy, toss quickly to coat, then remove from heat. Sprinkle 1 tsp toasted sesame seeds over the vegetables and transfer to a serving dish.

Finish

Serve each portion with a small spoonful of pickled ginger or a light dusting of yuzu zest to brighten the dish between sips of sake. The full-bodied Junmai Ginjo complements the rich miso-glazed sablefish—its savory umami and rice-driven weight stand up to the fish's fat while the acidity and aromatic lift cut through richness.

Pour the sake in small cups. Sip between bites of fish and bok choy. If the bottle’s flavor feels too concentrated, try a small dilution (see Sake and Serving) to reveal more delicate aromatics while preserving body.

Water (for diluting/chilling if desired)

Ice (optional, for chilling carafe)

Black cod (sablefish) fillets, skin-on

Kosher salt

Neutral oil (canola or grapeseed)

White miso

Mirin

Soy sauce (light or regular)

Sake (cooking) or a little of the bottle

Granulated sugar

Fresh ginger, grated

Baby bok choy, halved lengthwise

Sesame oil

Vegetable oil

Garlic, thinly sliced

Light soy sauce

Toasted sesame seeds

Salt

Thinly sliced scallions

Pickled ginger (gari) or yuzu zest

Lemon or yuzu wedges

Refrigerate the 2024 Chiyo Shuzo 'Shinomine Chokara' sake for at least 2 hours until well chilled (4–8°C). This junmai ginjo is best served cold to highlight its delicate sparkle and bone-dry finish.

Chill and open

If you prefer a very slight dilution to open aromas, add up to 30 ml cold water to the 750 ml bottle after pouring one glass to taste. Do this sparingly — the sake is feather-light and can become muted if over-diluted.

Serve in chilled stemmed wine glasses, small tulip glasses, or traditional ochoko. Pour 120–150 ml per serving. For a delicate sparkle, pour gently down the side of the glass to preserve effervescence.

If using ice for an extremely slight chill, place 1 ice cube in the bottom of a small glass and pour 90–100 ml over it; remove the cube after 30–60 seconds so the sake is chilled but not waterlogged.

Prepare a bed of crushed ice on a large platter or individual plates to keep oysters cold and stable.

Shuck oysters just before serving. Place each oyster on the half shell atop the crushed ice. Keep the liquor (natural juices) in the shell for best flavor.

For each oyster, add a small drop (about 5 ml) of ponzu to complement the sake's citrusy dryness. Avoid heavy dressings—this sake is built for delicate flavors.

Place a tiny dab (about 1 teaspoon) of micro or freshly grated wasabi on the edge of each oyster or serve wasabi on the side so guests can control heat. Wasabi brightens the brine and pairs with the sake's clean finish.

Sprinkle a small pinch (scant 1/4 tsp) of finely sliced scallion on top of 6 of the oysters for an aromatic contrast. Reserve shiso leaf slices to tuck under some oysters or to garnish the plate for an herbal note that echoes junmai ginjo's nuance.

Serve oysters immediately with lemon wedges on the side. Instruct guests to taste the oyster with a small sip of the chilled Shinomine Chokara between bites to experience the pairing: the sake's bone-dry sparkle will cleanse the palate and elevate the briny minerals.

Offer small spoons of daikon oroshi and cold cucumber slices between oysters to refresh the palate. The mild, crisp flavors will highlight the sake's delicate aromatics without overpowering them.

2024 Chiyo Shuzo 'Shinomine Chokara' Junmai Ginjo sake

Ice (optional, for slight chill)

Cold water (if diluting gently)

Fresh shucked oysters (on the half shell), medium to large

Crushed ice bed for serving

Lemon wedges

Ponzu (light citrus soy-based sauce)

Micro wasabi or freshly grated wasabi

Finely sliced scallion (white part only)

Shiso leaves, thinly sliced (optional)

Daikon oroshi (grated daikon)

Cold cucumber slices

Place the bottle of Mount Mary Triolet in the refrigerator or wine cooler for at least 2 hours prior to serving. If you have limited time, submerge the bottle in an ice and water bath for 20–30 minutes until well chilled (approx. 8–10°C / 46–50°F).

Chill the bottle

While the wine chills, select a white wine glass or large stemmed glass. If using a lemon garnish, slice a thin wheel or peel a 1/4-inch strip of zest and set aside. If using fresh mint, rinse and gently pat dry.

Prepare glassware and garnishes

Wipe the neck of the chilled bottle with a clean cloth. Remove the foil and use a corkscrew to gently remove the cork. Hold the bottle at an angle and pour a small taste to check for any faults (off aromas or cork taint).

Open the bottle

Pour the wine into the chilled glass, filling to about one-third full (approximately 125–150 ml per serving) to allow room for aroma. If serving multiple guests, repeat for each glass. Add 1–2 ice cubes only if you prefer a colder, slightly diluted finish (optional).

Serve

Twist the lemon peel over the glass to release essential oils and rub the rim with it, then drop the peel or a thin lemon wheel into the glass. Alternatively, lightly slap the mint between your palms to release aroma and rest the sprig on the rim. These are optional — Mount Mary Triolet is expressive on its own.

Garnish (optional)

Taste and pair: Take a small sip, allowing the wine to spread across your palate to appreciate the blend’s fruit, acidity and textural elements. This wine pairs well with fresh seafood, goat cheese, green salads, and light poultry dishes.

Mount Mary 'Triolet' Sauvignon Blanc, Semillon, Muscadelle (bottle)

Ice (optional)

Lemon peel or thin lemon wheel

Fresh mint sprig (optional)

White wine glass (or large stemmed glass)

Refrigerator / wine cooler

If the bottle is at room temperature, place the Tyrrell's 'Vat 1' Semillon in an ice bucket filled with a mix of ice and cold water for 15–20 minutes until it reaches about 10–12°C (50–54°F). If you have time, chill the bottle in the refrigerator for 2–3 hours beforehand.

Chill the Bottle

Use clean, stemmed white wine glasses. Rinse each glass with a small splash of cold water and gently tap out excess to ensure the glass is cool (this helps preserve the wine's temperature). Place glasses on the table or tray.

Prepare Glassware

Wipe the top of the bottle with a clean cloth. Use a waiter’s corkscrew to remove the foil and extract the cork slowly and steadily. Inspect the wine briefly for any off odors (Tyrrell's 'Vat 1' Semillon should be clean, citrus- and herb-driven).

Open the Bottle

Pour a small taste into the glass and let it sit for 1–2 minutes to open up. Vat 1 Semillon is typically delicately aromatic; a brief exposure to air will allow citrus and subtle waxy/stone-fruit notes to express themselves.

Aerate Slightly

Pour 120–150 ml (about 4–5 fl oz) per serving into each glass. Hold the bottle at the base or by the punt and pour slowly to avoid splashing. Serve immediately at 10–12°C (50–54°F).

If serving oysters, shuck them shortly before serving to preserve brine and texture. Arrange oysters on a bed of crushed ice. Offer lemon wedges alongside. The bright acidity and minerality of Vat 1 complements fresh oysters.

Shuck and Dress Oysters

Slice a baguette into 12 thin slices. Brush lightly with olive oil and toast under a broiler or in a 200°C (400°F) oven for 5–7 minutes until golden. Spread a thin layer of soft goat cheese on each crostini and garnish with a tiny snip of chive or a light drizzle of honey if desired. Serve warm or at room temperature.

Prepare Goat Cheese Crostini

Toss mixed greens with a light vinaigrette (1 tbsp olive oil, 1 tsp lemon juice, pinch of salt). Scatter fresh chives and parsley, and serve a small portion alongside the wine to refresh the palate between sips.

Arrange Herb Salad

Tyrrell's Wines 'Vat 1' Semillon bottle

Ice bucket

Cold water

White wine glasses

Freshly shucked oysters

Goat cheese crostini (small)

Light herb salad (mixed greens, chives, parsley)

Place the bottle of Saint Peter by Ollie Margan Semillon in the refrigerator for at least 2 hours before serving. If you need to chill it quickly, submerge the bottle in a bucket of ice and water for 20–30 minutes until the bottle feels cold to the touch (around 8–12°C / 46–54°F).

If using a wine cooler or bucket, fill it with ice and a little water to create an even chill. Select a clean white wine glass and, if desired, chill the glass briefly in the refrigerator or by placing it near the ice bucket for 5–10 minutes.

Prepare a lemon wheel or twist. For a wheel: slice a 5 mm round from a fresh lemon. For a twist: use a vegetable peeler to remove a 3–4 cm strip of zest, avoiding the white pith; twist it over the glass to express oils.

If you want an herb garnish, pick a fresh parsley sprig, rinse and lightly pat dry.

Wipe the bottle neck and foil with a clean cloth. Use a waiter's corkscrew to remove the cork gently, keeping the bottle steady. Inspect the wine briefly for clarity and aroma by tilting the bottle to look at the liquid and smelling the neck once opened.

Place 4–6 ice cubes into the wine glass if you prefer your Semillon extra cold (optional; traditional service is without ice). Hold the glass by the stem and pour the wine to fill approximately one-third to one-half of the glass (about 120–150 ml per serving), allowing room to swirl and appreciate the aromas.

Garnish the glass rim with the lemon wheel or place the twist across the top of the glass. If using parsley, place the sprig gently alongside the lemon wheel or tuck it into the glass lip for a subtle aromatic accent.

Serve immediately while the wine is chilled. If you're serving multiple guests, keep the bottle in the ice bucket between pours to maintain temperature.

Saint Peter by Ollie Margan Semillon (chilled)

Ice cubes

Lemon wheel or twist

Fresh parsley sprig (optional)

White wine glass

Wine cooler or bucket (optional)

In a sanitized stainless-steel or neutral oak vessel, combine still base wines in the proportions indicated: approximately 25% Chardonnay, 45% Pinot Noir and 30% Pinot Meunier. If producing a multi-vintage 'Grande Cuvée' style, reserve wines (an older aged component) should be blended at around 5% of the total to add complexity. Taste and adjust minor acid or phenolic balance; add up to 0.1 g tartaric acid if acidity is low.

Assemble base wines

Confirm final volume intended for one 750 ml bottle (allowing headspace for tirage). Sanitize all equipment and keep temperature between 10–12°C for stability before tirage.

Prepare tirage sugar solution: dissolve 20 g sucrose and the chosen yeast (≈0.2 g) in a small amount of base wine or sterile water, making sure yeast is well dispersed. Optionally add a tiny Campden or metabisulfite neutralizer only if required for sanitation — typical commercial practice differs.

Add the tirage sugar/yeast mixture to the blended base wine. Stir gently to homogenize without introducing excess oxygen. Rack into a sanitized 750 ml bottle, leaving appropriate headspace for pressure (roughly 25–30 mm). Seal immediately with a crown cap or suitable temporary closure.

Place bottles horizontally in a cool cellar at 12–15°C for secondary fermentation. Fermentation will produce CO2 and build pressure inside the bottle. Allow 6–8 weeks for fermentation to complete and lees to settle.

After secondary fermentation, age the bottles on their lees to develop autolytic flavors (bread, brioche). For a Grande Cuvée style, extended aging is typical — plan for at least 18–36 months on lees; commercial Krug ages far longer. Keep bottles stored horizontally in a dark, cool cellar (~10–12°C).

When aging is complete, begin riddling (remuage) to move the lees toward the neck. Perform manual or mechanical daily turning and incremental tilting over 2–8 weeks until the deposit is fully consolidated in the neck.

Disgorge by freezing the neck plug or using traditional disgorgement equipment. Remove the crown cap, ejecting the frozen lees plug under pressure. Top up with dosage (liqueur d'expédition) — prepare a sweetened wine solution with 6 g sugar per bottle (adjust to desired Brut level) and add the measured 6 g dosage to the bottle to reach final volume.

Immediately cork the bottle with a natural cork and secure with a muselet. Allow the bottle to rest upright for a few days to settle and integrate the dosage.

Label and store the finished bottle in a cool (10–12°C), humid, dark cellar. Allow a brief bottle rest (2–4 weeks) before release. Serve chilled to 8–10°C in a tulip or white wine glass to appreciate the complex aromas derived from Chardonnay, Pinot Noir and Meunier in a 'Grande Cuvée' style.

Base wine — Chardonnay

Base wine — Pinot Noir

Base wine — Pinot Meunier

Cuvée reserve wines (aged reserve blend)

Dosage (sugar solution - liqueur d'expédition)

Yeast (Saccharomyces cerevisiae for second fermentation)

Sugar for tirage (sucrose)

Tartaric acid (adjustment, optional)

Campden tablet (sulfites) — for sanitation, optional

750 ml sparkling wine bottle (Champagne-style)

Crown cap or temporary closure

Champagne cork and muselet (wire cage)

Chill the Agrapart '7 Crus' Extra-Brut to serving temperature: ideal is 7–9°C (45–48°F). Place the bottle in an ice bucket filled halfway with ice and water for 20–30 minutes, or refrigerate for several hours. Use a wine thermometer to confirm temperature if available.

Just before serving, dry the bottle, open carefully (hold at a 45° angle), and pour into chilled champagne flutes, filling each about two-thirds to preserve bubbles and aroma.

Combine the minced shallot, red wine vinegar and freshly ground black pepper in a small bowl. Stir and let rest for 5–10 minutes to marry flavors.

Prepare mignonette

Arrange crushed ice on a platter or serving tray. Place shucked oysters on the half shell over the ice to keep cold and level.

Serve oysters with lemon wedges and a small spoon of the mignonette alongside each. Invite guests to add a squeeze of lemon or a little mignonette according to taste. Pair with a sip of the chilled Agrapart '7 Crus' Extra-Brut — its minerality and bright acidity will lift the briny oysters.

Warm blinis: heat a skillet over medium-low heat, add a little butter, and warm blinis for about 30–45 seconds per side until just warm and pliable. Keep them covered to stay warm.

Assemble: spread about 1 teaspoon of crème fraîche on each blini. Top with a small fold of smoked salmon, a few capers, a pinch of chopped dill and a little lemon zest.

Arrange on a platter and garnish with extra dill. The wine’s fine mousse and citrus-lime notes will complement the smoked salmon without overpowering it.

Pat scallops very dry with paper towels. Season both sides lightly with salt and pepper. Lightly dust each scallop with the 2 tsp flour and shake off excess — this promotes a golden crust.

Heat a large sauté pan over medium-high heat. Add olive oil and 1 tablespoon unsalted butter. When the fat is shimmering and butter begins to foam, add scallops spaced so they don't touch. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just opaque in the center. Remove scallops to a warm plate.

Lower heat to medium. In the same pan, add remaining 3 tablespoons butter and let it melt, then cook until it develops nutty brown specks and a toasted aroma (2–3 minutes). Remove from heat to stop browning and stir in lemon juice, chopped parsley and chives.

Return scallops to the pan briefly to glaze them with the brown butter sauce (about 20–30 seconds) and spoon sauce over each scallop. Serve immediately. The richness and toasted butter notes play against the Champagne’s acidity and minerality.

Slice warm crusty bread and serve with room-temperature butter if using. Provide small plates and forks for the oysters and scallops, and napkins for guests.

Pour remaining Champagne into flutes as dishes are served. Encourage tasting across pairings: start with oysters (lightest), then smoked salmon blinis, then seared scallops (richest) to experience how the Agrapart '7 Crus' Extra-Brut interacts with increasing flavor intensity.

2022 Moriki Shuzo 'suppin Rumiko No Sake' Junmai Ginjo

2024 Chiyo Shuzo 'shinomine Chokara' Junmai Ginjo

Mount Mary 'triolet' Sauvignon Blanc, Semillon, Muscadelle

Tyrrell's Wines 'vat 1' Semillon

Saint Peter By Ollie Margan Semillon

Krug 'grande Cuvée' 173emé Brut

Agrapart '7 Crus' Extra-brut