Robert Biale, Black Chicken, Napa Valley

Egon Müller, Riesling, Spätlese, Scharzhofberger, Saar

Bollinger, Special Cuvée

Gamet, Rive Droite, Extra Brut

Peay, Pinot Noir, Ama, Sonoma Coast

TAKEAWAYS

Bründlmayer, Grüner Veltliner, Terrassen, Kamptal

Ramey, Chardonnay, Russian River Valley

Pierre Moncuit, Delos, Blanc de Blancs, Grand Cru

Delamotte, Le Mesnil-sur-Oger

Arctic Char with Baby Turnips, Yuzu and Buttermilk

Premium Wine & Beer

Classic Wine & Beer

Chef's Selection of Three Bon Bons

Chef's Selection of Mini Cookies

Additional Dessert Selection

Additional First Course Selection

Chef's Selection of Passed Canapés

Angus Beef Tenderloin with Japanese Sweet Potato and Maitake Mushrooms

Kaviari Oscietre Caviar

Seared Sea Bass with Romanesco, Meyer Lemon and Nasturtium

Green Circle Heritage Chicken with Glazed Farro and Trumpet Mushrooms

Carnaroli Risotto with Perigord Black Truffles and Aged Parmesan

Baby Beet Salad with Winter Greens, Pumpkin Seed and Passionfruit

Bring the bottle of Robert Biale Black Chicken to a serving temperature of about 62–65°F (16–18°C). If wine has been refrigerated, take it out 30–60 minutes before serving; if cellar temperature is warmer, chill 15–20 minutes in ice water.

If the wine is young or has noticeable tannins, decant for 30–60 minutes to open aromas and soften tannins. For an older bottle, decant gently to separate sediment and pour slowly.

Use appropriate red wine glasses (larger bowl). Pour about 5–6 oz (150–180 ml) per glass for tasting. Allow guests to swirl and sniff to appreciate Black Chicken's aromas of black fruit, spice and mocha.

Choose a large board or platter. Arrange cheeses (aged cheddar and Manchego) on separate areas so their flavors remain distinct.

Fan the prosciutto and arrange salami slices near the cheeses. Place cornichons, Marcona almonds, and whole-grain mustard in small bowls or piles to avoid cross-contamination of flavors.

Slice the baguette at a slight diagonal into 1/4-inch slices; if desired, toast lightly under the broiler for 1–2 minutes per side until warm and slightly golden. Arrange bread near cheeses and meats.

Add seasonal fruit (fig halves or apple slices) and the dark chocolate squares to the board. These provide complementary sweet and bitter notes that highlight the wine's fruit, spice and cocoa nuances.

Serve the charcuterie alongside the decanted wine. Encourage tasting in small bites — a combination of cheese + meat + bread + a few drops of mustard or a cornichon pairs especially well with Black Chicken's concentration and spice.

Remove duck breasts from refrigerator 20–30 minutes before cooking to approach room temperature. Pat skin dry with paper towels. Score the skin in a crosshatch pattern, taking care not to cut into the meat. Season both sides with kosher salt and freshly ground black pepper.

Prep duck

Place a cold, dry skillet over medium heat. Lay duck breasts skin-side down (no oil initially). Cook for 6–8 minutes, pressing gently so the skin makes contact, allowing fat to render and the skin to become deep golden and crisp. If the pan becomes dry, tilt slightly and spoon off excess fat into a heatproof bowl for another use.

Render and sear

Flip breasts and add 1 tablespoon olive oil and 1 tablespoon butter to the pan along with fresh thyme. Sear the flesh side for 2–4 minutes until medium-rare to medium (internal temperature about 130–135°F / 54–57°C). Baste with melted butter for added flavor.

Finish cooking

Transfer duck to a cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute. Slice thinly on the bias and arrange on a warmed platter.

Rest and slice

Drizzle a tablespoon or two of balsamic reduction over the sliced duck (optional) or serve the reduction on the side. Plate slices with small portions of the charcuterie board items or atop toasted baguette for a composed bite that complements the Black Chicken wine.

Finish and serve

Robert Biale Black Chicken (Napa Valley) bottle

Red wine glasses

Decanter (optional)

Aged cheddar, sliced

Manchego or semi-firm sheep's cheese, sliced

Cured salami (sliced)

Prosciutto (thin slices)

Cornichons or small pickles

Marcona almonds

Whole-grain mustard

Baguette, sliced

Seasonal fresh fruit (figs or apple slices)

Dark chocolate (70% cacao), small squares

Duck breasts, skin-on

Kosher salt

Black pepper, freshly ground

Olive oil

Butter

Fresh thyme

Balsamic reduction (optional)

Chill the bottle of Egon Müller Riesling Spätlese Scharzhofberger until it reaches 8–10°C (46–50°F). If it is not already cold, place the bottle in an ice bucket filled with ice and water for 20–30 minutes. Do not over-chill below 6°C, as that masks aromatic complexity.

Chill

Select clean, clear white wine or Riesling glasses (tulip-shaped). Ensure glasses are free of detergent residues and fingerprints. Slightly cool the glasses by placing them briefly in the refrigerator or by rinsing with cold water and drying with a lint-free cloth.

Prepare glassware

Use a waiter’s corkscrew or wine key. Cut the foil below the lip, wipe the top of the bottle with a clean cloth, insert the screw centered in the cork and pull gently to remove. For older bottles, open slowly and support the neck — consider decanting gently if there's sediment (rare for Spätlese, but possible with older vintages).

Open the bottle

Hold the glass by the stem. Pour about 100–125 ml (3.4–4.2 fl oz) per glass for tasting or 150 ml for normal pours. Fill to the widest part of the glass to allow the Riesling’s aromatics to express. Pour in stages so tasters can note the wine’s development.

Pour

Serve at 8–10°C for primary fruit and floral aromas and mid-palate texture. For older or more honeyed Spätlesen, slightly warmer (10–12°C) can emphasize petrol/honeyed tertiary notes.

Serve temperature guidance

Offer small portions of delicate foods that complement the wine’s balance of sweetness, acidity, and minerality: smoked trout or lightly cured fish highlight acidity; soft goat cheese or creamy dishes balance sweetness; sashimi or shellfish harmonize with saline minerality; sliced green apple or pear refresh the palate. Serve pairings on small plates so the wine remains the focus.

Pairing suggestions

Start by observing the wine’s color and clarity in the glass — expect pale gold to straw with bright clarity. Swirl gently to release aromatics: look for petrol, stone fruit (peach, apricot), citrus blossom, honey, and slate/mineral notes. Take a small sip, hold it on the palate to notice acidity vs sugar, then swallow or spit if tasting multiple wines. Note finish length — top Riesling Spätlesen from Scharzhofberger are known for long, precise finishes and pronounced minerality.

Tasting approach

If you do not finish the bottle, reseal with the original cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best aromatics; high acidity and residual sugar will preserve freshness longer than many wines, but nuanced tertiary notes may fade.

Storage after opening

Egon Müller Riesling Spätlese Scharzhofberger (chilled)

Ice bucket (with ice and water)

Wine glasses (Riesling/white wine style)

Light hors d'oeuvres (smoked trout, soft goat cheese, cucumber canapés)

Sashimi or delicate shellfish (e.g., scallops, oysters)

Mild fruit plate (green apple slices, pear, white peach)

Chill flutes: Place Champagne flutes in the refrigerator for at least 20–30 minutes or fill them with ice water for 5 minutes, then discard the ice water and dry the glasses.

Prepare sugar cube: Place one sugar cube in the base of a chilled Champagne flute. Add 3 dashes of Angostura bitters directly onto the sugar cube so it soaks in and releases aromatic oils.

Pour Champagne: Slowly pour 5 oz (about 150 ml / 1.5 cups) of Bollinger Special Cuvée into the flute over the sugar cube to avoid excessive foaming. Pour gently down the side of the glass if needed.

Garnish: Twist a strip of lemon peel over the glass to express the oils, then drop the twist into the glass or rest it on the rim.

Serve immediately: Present the Champagne cocktail right away while effervescence and aroma are fresh.

For a Kir Royale (alternate service): Instead of the sugar cube and bitters, pour 1/4 oz (7–8 ml) of crème de cassis into the bottom of a chilled flute, then slowly top with 5 oz (150 ml) of Bollinger. Stir gently once with a bar spoon if necessary to integrate.

Bollinger Special Cuvée Champagne (or similar full-bodied non-vintage Champagne)

Angostura bitters

Sugar cube

Lemon twist (for garnish)

Crème de cassis (blackcurrant liqueur)

Choose a well-stored bottle of Gamet, Rive Droite, Extra Brut. This style indicates a dry, low-dosage sparkling wine with pronounced acidity and fine bubbles — ideal as an aperitif or paired with shellfish, fried foods, or mild cheeses.

Selection

Serve extra brut sparkling wine well chilled. The ideal serving temperature is 6–8°C (43–46°F).

Temperature

If the bottle is at room temperature, place it in a bucket filled halfway with cracked ice and cold water and let it chill for 15–20 minutes. Alternatively, place the bottle in the refrigerator for at least 3 hours before serving.

Quick chill (if needed)

Place chilled champagne flutes in the freezer for 5–10 minutes or rinse them with very cold water and drain just before pouring to keep the wine cold longer in the glass.

Prepare glasses

Keep the bottle at a 45° angle away from people and fragile items. Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork firmly, slowly twist the bottle (not the cork) to ease the cork out with a controlled 'hiss' rather than a loud pop to preserve bubbles and avoid spillage.

Pour a small 'test' ounce (30–60 ml) into one glass to check clarity and aroma. Swirl gently and smell to confirm the wine is in good condition.

First pour

Hold the bottle at the base, pouring slowly into each flute down the side to preserve effervescence. Fill each glass about two-thirds full (approximately 100–120 ml per flute) to allow room for aromas.

Serve

If desired, express a lemon twist over each glass to add bright citrus oil, or rest a thin pear slice on the rim for a subtle fruity accent. These are optional — the wine’s character should stand on its own.

Garnish

Pair Gamet, Rive Droite, Extra Brut with oysters, shrimp, light fried snacks (tempura, calamari), soft cheeses (Brie, Camembert), or with mildly seasoned seafood dishes. Its high acidity and low dosage complement salty, umami-rich foods.

Suggested pairings

Gamet, Rive Droite, Extra Brut (bottle)

Chilled champagne flutes

Lemon twist or thinly sliced pear

Cracked ice (for chilling quickly)

Chill the bottle to service temperature. Peay Ama Pinot Noir from the Sonoma Coast is best served slightly cool, around 55–59°F (13–15°C). If the bottle is at room temperature, chill in the refrigerator for 30–45 minutes; if it’s too cold, remove from the fridge 10–15 minutes before serving.

Decanting: Decide whether to decant. This wine typically benefits from gentle aeration to open aromatics and soften tannins, especially if the bottle is a few years old. If you choose to decant, pour the bottle into a clean decanter and let it sit for 20–40 minutes before serving. For younger bottles, 15–30 minutes is usually enough; older bottles may need less aeration—taste after 10–15 minutes.

Select appropriate glassware. Use large-bowled Burgundy-style glasses to concentrate aromas and allow the wine to breathe. Ensure glasses are clean and free of detergent residue.

Pouring: Pour a small tasting pour (about 60–90 ml) into each glass for initial evaluation, then top up to 125–150 ml per serving as desired. Leave about one-third of the glass empty to allow swirling.

Serve water alongside for palate cleansing and to stay hydrated. Provide a spare glass or carafe of water for guests.

Remove soft cheeses from the refrigerator 20–30 minutes before serving so they come to room temperature and show fuller flavor. Arrange soft-ripened and hard cheeses on a board with cured meats sliced or folded for easy picking.

Preparing cheeses and charcuterie

Slice the baguette or bread into 1 cm-thick slices. Offer walnuts or Marcona almonds in a small bowl. These provide texture and a neutral vehicle to taste the wine between bites.

Bread and nuts

Spoon fig jam or quince paste into a small dish. The sweet-salty contrast pairs well with the Ama Pinot Noir’s bright red fruit and savory notes.

Condiments

Tasting sequence: Start by tasting the wine alone to appreciate its aromatics and structure. Follow with small bites of cheese or meat, then alternate sips of wine and bites of bread or nuts. Note how the wine's acidity and tannin interact with salty, fatty, and sweet elements.

Storage of unfinished bottle: If you don’t finish the bottle, re-cork and refrigerate upright. Consume within 2–4 days for best quality. For longer preservation (up to 1 week), use a vacuum wine preserver or inert gas.

Peay Vineyards Ama Pinot Noir (Sonoma Coast) bottle

Wine glasses (Burgundy-style recommended)

Water (for palate cleansing and glass rinsing)

Soft-ripened cheese (e.g., Brie or Camembert), sliced

Aged hard cheese (e.g., Comté or Gruyère), thinly sliced

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

Crusty baguette or country bread, sliced

Walnuts or Marcona almonds

Fig jam or quince paste

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Prepare

In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2–3 minutes.

Creaming

Beat in 1 large egg until incorporated, then stir in 1 tsp vanilla extract.

Add egg and vanilla

In a separate bowl, whisk together 1.75 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to the butter mixture and mix until just combined—do not overmix.

Dry ingredients

Fold in 3/4 cup mini semisweet chocolate chips evenly through the dough.

Add chocolate chips

Using a small cookie scoop or teaspoon, portion dough into 1-inch rounds (mini cookies), placing them 1.5 inches apart. Bake for 8–10 minutes until edges are set and centers still slightly soft. If you prefer crispier minis, bake 10–11 minutes.

Portion and bake

Remove from oven and let cookies cool on the sheet for 3–4 minutes before transferring to a wire rack to cool completely. Sprinkle a tiny pinch of coarse sea salt on a few cookies while warm, if desired.

Finish

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a bowl, beat together 1/2 cup cold cubed unsalted butter and 1/2 cup powdered sugar until mixture resembles coarse sand (use a pastry cutter or stand mixer on low). Add 1.25 cups all-purpose flour, 1/4 cup almond flour, 1/4 tsp almond extract and 1/8 tsp salt. Mix until dough just comes together; avoid warming the butter.

Make dough

Turn dough onto a lightly floured surface and gently knead once to form a disk. Roll to about 1/3-inch thickness and cut into 1.25-inch rounds, or scoop small 1-tsp portions and shape into rounds. Place on prepared sheet 1 inch apart.

Shape minis

Lightly brush tops with 1/2 tsp olive oil or melted butter and press a few sliced almonds onto each mini. Bake 12–14 minutes until edges are lightly golden but centers remain pale.

Garnish and bake

Cool on sheet for 5 minutes, transfer to rack to cool completely. Dust with powdered sugar before serving.

Cool and dust

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, cream 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/4 cup light brown sugar until smooth and slightly fluffy, about 1–2 minutes.

Cream butter and sugars

Mix in 1 large egg yolk, 1/2 tsp vanilla extract, 1 tsp lemon zest and 1 tsp orange zest until combined.

Add yolk and flavor

In another bowl, stir together 1 cup rolled oats, 1/2 cup all-purpose flour (or gluten-free blend), 1/2 tsp baking powder, and 1/4 tsp salt. Gradually fold dry mix into wet ingredients until a cohesive dough forms. If too loose, chill 10–15 minutes.

Combine dry ingredients

Scoop heaping 1-tsp portions to make small cookies and place 1.5 inches apart. Flatten slightly with the back of a spoon. Bake 9–11 minutes until edges set and bottoms are golden.

Allow to cool on sheet for 4 minutes, then transfer to a rack to cool completely.

Cool

Once all cookies are completely cool, arrange an even selection of each mini type on a clean tray or into takeaway boxes. Use parchment squares between layers if stacking.

Arrange

Optionally dust a few shortbread minis with additional powdered sugar. Add a small sticker or label listing flavors and any allergen notes (contains: wheat, eggs, dairy, nuts—almond shortbread).

Labeling & extras

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a tray for 1 hour, then transfer to freezer bags up to 2 months.

Robert Biale, Black Chicken, Napa Valley

Egon Müller, Riesling, Spätlese, Scharzhofberger, Saar

Bollinger, Special Cuvée

Gamet, Rive Droite, Extra Brut

Peay, Pinot Noir, Ama, Sonoma Coast

Takeaways

Bründlmayer, Grüner Veltliner, Terrassen, Kamptal

Ramey, Chardonnay, Russian River Valley

Pierre Moncuit, Delos, Blanc De Blancs, Grand Cru

Delamotte, Le Mesnil-sur-oger

Arctic Char With Baby Turnips, Yuzu And Buttermilk

Premium Wine & Beer

Classic Wine & Beer

Chef's Selection Of Three Bon Bons

Chef's Selection Of Mini Cookies

Additional Dessert Selection

Additional First Course Selection

Chef's Selection Of Passed Canapés

Angus Beef Tenderloin With Japanese Sweet Potato And Maitake Mushrooms

Kaviari Oscietre Caviar

Seared Sea Bass With Romanesco, Meyer Lemon And Nasturtium

Green Circle Heritage Chicken With Glazed Farro And Trumpet Mushrooms

Carnaroli Risotto With Perigord Black Truffles And Aged Parmesan

Baby Beet Salad With Winter Greens, Pumpkin Seed And Passionfruit