Rainstorm Pinot Gris

DAOU Pessimist red

Portillo Malbec

Matua Sauvignon Blanc

Elouan Pinot Noir

Daou Chardonnay

Liberty School Cabernet Sauvignon

Seaglass Rose

ZARDETTO PROSECCO

Candied Bacon Deviled Eggs

Charbroiled Oysters

Country Green Beans

Andouille & Cheddar Hushpuppies

Nueske's Bacon Flight

Bacon Wrapped Shrimp

Kennebec French Fries

Fried Okra

Grilled Asparagus

Classic Mac & Cheese

Redfish & Shrimp Ceviche*

Seafood Tower*

Atomic Shrimp Cocktail

Raw Atlantic Oysters*

Raw Gulf Oysters*

Chill a white wine glass (or large Nick & Nora) in the freezer for 5–10 minutes while you prepare the cocktail. Measure and chill the Pinot Gris beforehand so it stays crisp when poured.

In a cocktail shaker, add the vodka, elderflower liqueur, fresh lemon juice, and simple syrup. Add a handful of ice (about 1 cup) and shake vigorously for 10–12 seconds to chill and slightly dilute.

Shake base

Strain the shaken mixture into a mixing glass or the chilled wine glass (if you prefer no additional dilution). Add the chilled Pinot Gris to the glass and gently stir 4–6 times with a bar spoon to marry the ingredients without flattening the wine's bubbles or aromatics.

Combine with wine

To create the 'rainstorm' color accent, pour the blue curaçao slowly over the back of a bar spoon at the center of the drink so it sinks slightly and creates a streaked blue cloud. If you prefer a stronger color effect, gently pour curaçao down the inside of the glass to create streaks.

If using edible silver shimmer or pearl dust, sprinkle a very small pinch (about 1/4 tsp) over the surface and gently stir once to create a subtle pearlescent sheen reminiscent of light on rain.

Garnish with a thin lemon wheel or twist on the rim and a fresh mint sprig placed upright. Clap the mint between your palms once before placing to release aroma.

Serve immediately while cold. Provide a straw or long spoon if you want guests to stir the blue streak into the wine for a visual effect mid-drink.

Pinot Gris (chilled)

Vodka

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Simple syrup (1:1)

Blue curaçao (for color/orb)

Ice (cubed)

Edible silver shimmer or pearl dust (optional)

Thin lemon wheel or twist

Fresh mint sprig

Take the DAOU Pessimist Red bottle out of the cellar or refrigerator 20–30 minutes before serving if it has been stored chilled. This wine is best served slightly below room temperature (about 60–65°F / 15–18°C). Visually inspect the cork and label for any damage.

Inspect and Prepare Bottle

Use a waiter's corkscrew or wine key. Slice the foil just below the lip of the bottle, wipe the top with a clean cloth, insert the corkscrew into the center of the cork, and gently extract the cork. Wipe the bottle neck to remove any small cork fragments.

Open the Bottle

Pour the wine slowly into a decanter in a steady stream until the bottle is empty. Decanting for 30–60 minutes will help the Pessimist open up — allowing aromatics (dark fruit, baking spice, subtle oak) and tannins to soften. If pressed for time, allow the opened bottle to breathe in an open glass for 15–20 minutes.

Decant (Recommended)

Select large-bowled red wine glasses to concentrate aromas. Pour a tasting pour (about 2–3 oz / 60–90 ml) first to check clarity and aroma, then serve 4–5 oz (125–150 ml) per guest. Keep a small carafe of chilled still water available for guests to cleanse their palate between tastes.

Glassware & Serving Temperature

Ask guests to observe the wine’s color (deep ruby to garnet), swirl gently to release aromas (black cherry, plum, cocoa, warm spice), smell to note primary and secondary aromas, then taste noting acidity, mid-palate fruit, tannin structure, and finish. Encourage letting the wine sit in the mouth briefly to detect layered flavors: dark fruit, cocoa, vanilla, and subtle herbaceous notes.

Tasting Steps

Arrange sliced aged cheddar and charcuterie on a wooden board. Place roasted Marcona almonds in a small bowl. Add fig jam or whole figs and arrange baguette slices or crackers around the board so guests can combine bites with the wine.

Prepare the Cheese & Charcuterie Board

Bring the decanted DAOU Pessimist Red and glasses to the table. Pour the wine as described above. Suggest pairing bites: cheddar + fig jam with a sip to highlight fruit and savory balance; prosciutto and soppressata with bread/cracker to complement tannins and spice; almonds to accentuate toasted notes.

Serve with Wine

Recork the bottle (use the original cork or a wine stopper) and refrigerate leftover wine. Red wine will keep for 2–4 days in the refrigerator; allow it to warm slightly before drinking. Alternatively, use a vacuum wine preserver to extend freshness.

Storage of Leftover Wine

bottle DAOU Pessimist Red Blend (2019 or similar)

wine decanter

red wine glasses

filtered water (for palate cleansing between sips)

still water (small carafe, optional chilled)

aged sharp cheddar, sliced or cubed

charcuterie: prosciutto and soppressata (assorted)

roasted Marcona almonds

fig jam or whole figs

crusty baguette or water crackers

Place a rocks glass or large wine glass in the freezer for 5–10 minutes, or fill it with ice and cold water while preparing ingredients to properly chill the glass.

Chill glass

In a mixing glass or shaker, combine 1 oz añejo or reposado tequila, 0.5 oz fresh lime juice, 0.5 oz agave syrup, 0.25 oz orange liqueur and 2 dashes Angostura bitters.

Measure spirits and modifiers

Add enough ice to the mixing glass to fill it about two-thirds. Stir the mixture for 20–30 seconds until well chilled and slightly diluted.

Add ice and stir

Discard the ice/water from the chilled serving glass if you used that method. Place one large ice cube or sphere into the glass (or fill with fresh ice cubes to taste).

Prepare serving glass

Strain the stirred tequila/juice/syrup mixture into the prepared glass over the large ice.

Build the cocktail

Carefully pour 6 oz chilled Malbec wine over the strained mixture. If you prefer a lighter, slightly effervescent finish, top with 1 oz club soda instead of fully replacing wine — but the classic Portillo Malbec uses the full 6 oz of wine.

Top with Malbec

Express the oils of an orange peel over the drink by holding the peel over the glass and gently pinching so the oils spray onto the surface. Run the peel around the rim and drop it in as garnish. Optionally slap or lightly crush a mint sprig to release aroma and place it alongside the peel.

Finish and garnish

Serve immediately, with a small spoon or stirrer so the drinker can adjust dilution if desired. Sip and enjoy the interplay of fruity Malbec with the warm, slightly herbal notes of aged tequila and citrus-agave balance.

Serve

Malbec wine (preferably Argentinian, chilled)

Añejo or reposado tequila

Fresh lime juice

Agave syrup (1:1 simple agave)

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Club soda (optional, for a lighter finish)

Orange peel (for garnish)

Fresh mint sprig (optional garnish)

Ice (large cubes or sphere)

Place the bottle of Matua Sauvignon Blanc in the refrigerator for at least 2 hours before serving. If you need to chill faster, submerge the bottle in an ice-water bath (equal parts ice and cold water) for 20–30 minutes.

Chill the bottle

Ideal serving temperature for a Sauvignon Blanc is 45–50°F (7–10°C). Use a wine thermometer or touch the bottle—if it's comfortably cold but not icy, it's ready.

Check the temperature

Slice a lemon or lime into wedges. Rinse mint sprigs and pat dry. Arrange garnishes on a small plate so guests can add a wedge or mint to their glass if desired.

Prepare garnishes

If you prefer chilled glasses, place wine glasses in the refrigerator for 15–20 minutes or in the freezer for 5–10 minutes before pouring. Do not leave glasses in the freezer too long to avoid cracking.

Optional chilled glassware

Wipe the bottle neck with a clean cloth. Using a corkscrew if needed, open the bottle carefully. Pour about 5–6 ounces (150–180 ml) per glass, filling to about one-third or just below the widest part of the bowl to allow aromas to concentrate.

Open and pour

Offer lemon/lime wedges and mint sprigs for guests to add if they like. If a slightly colder drink is requested, add 1–2 ice cubes per glass (note: adding ice will dilute the wine as it melts). Recommend tasting first without additions to appreciate the wine's varietal character—zesty citrus, fresh herb, and tropical notes typical of Matua Sauvignon Blanc.

Serve and enjoy

Reseal the bottle with the original cork (insert upside down if it was pushed in) or a wine stopper and refrigerate. Consume within 3–5 days for best flavor. Allow to warm slightly (10–15 minutes) before finishing any leftover pours to reveal aromas.

Storage of opened bottle

Matua Sauvignon Blanc (bottle)

Chill time

Lemon or lime wedges

Fresh mint sprigs

Ice cubes

White wine glasses

Small plates for garnish

Refrigerate the bottle upright for 30–60 minutes before serving, or place it in an ice bucket with equal parts ice and water for 15–20 minutes. Aim for a serving temperature of about 13–15°C (55–59°F).

Chill wine

Check the bottle for any sediment or damage. Choose clean, room-temperature wine glasses (Pinot Noir glasses with a larger bowl are ideal) and rinse lightly with filtered water if needed; dry by air or with a lint-free cloth.

Inspect bottle and glassware

Remove the foil capsule, wipe the bottle top with a clean cloth, and use a waiter’s corkscrew to remove the cork gently. If using a synthetic cork or screw cap, open accordingly. Smell the cork briefly — if it smells musty or strongly off, consider inspecting the wine further.

Open the bottle

For younger bottles, pour directly into glasses. For a bottle that is heavily reduced or shows slight youthful tannin/aggression, pour slowly into a decanter and allow to sit for 15–30 minutes to open up aromas. Avoid long decanting; Elouan Pinot Noir is typically delicate and benefits from modest air contact.

Optional decanting

Hold the bottle at the base, pour slowly into each glass to about one-third full (roughly 150 ml per glass) to leave room for swirling and aeration. If serving four, this bottle yields approximately four 150 ml pours.

Pouring

Present the glass by allowing the guest to observe color and clarity, swirl gently to release aromas, inhale deeply to identify red fruit, floral and spice notes typical of Pinot Noir, then take a small sip to assess acidity, fruit, tannin, and finish. Offer water to cleanse the palate between sips.

Tasting steps

Serve with light to medium foods such as roasted poultry, salmon, mushroom dishes, soft cheeses or a simple charcuterie. Keep the bottle on a coaster; if the wine warms, chill briefly between pours.

Pairing and enjoying

Recork the bottle (use the original cork or an airtight wine stopper), refrigerate upright. Consume within 3–5 days for best quality; Pinot Noir’s aromas will gradually fade.

Storage of leftover wine

Elouan Pinot Noir (red wine)

Wine glasses

Decanter (optional)

Filtered water (for rinsing glass or hydrating palate)

Mild cheese or charcuterie (optional pairing)

Place the Daou Chardonnay bottle upright in the refrigerator for at least 2–3 hours prior to serving. Ideal serving temperature for Chardonnay is 50–55°F (10–13°C). Allowing it to chill slowly preserves aroma and texture.

Refrigerator chilling (recommended)

Fill a bucket or large container with 4 cups cold water and 4 cups ice cubes. Add 1 tablespoon salt if you want to speed chilling. Submerge the sealed bottle in the ice bath for 20–30 minutes, turning it once halfway through to chill evenly. Remove when the bottle feels cool to the touch (around 50–55°F).

Quick ice-bath chill (when short on time)

If you need the bottle chilled faster than 20 minutes, place the bottle in the freezer for 20–30 minutes. Do not forget it—freezer times longer than 40–60 minutes risk freezing and cracking the bottle or altering flavor. Set a timer.

Quick freezer method (use cautiously)

Use a wine key or waiter’s corkscrew. Cut and remove the foil below the lip, wipe the top clean with a cloth, insert the screw centrally into the cork and pull gently but firmly to remove. Wipe the bottle rim again if any cork particles remain.

Opening the bottle

Select clean, room-temperature white wine glasses. Hold the bottle by the base and pour slowly, filling each glass about one-third full (approximately 5–6 oz / 150–180 ml) to allow aroma development. For 1 bottle (750 ml), expect about 5 glasses at standard tasting pours or 4 full glasses at larger pours.

If desired, add a lemon twist or a thin green apple slice to the rim of each glass for a subtle aromatic accent. Do not over-garnish; Daou Chardonnay is best appreciated without heavy additions.

Serve immediately at 50–55°F (10–13°C). If the wine warms during service, return the bottle to an ice bucket to maintain temperature.

Recork the bottle using the original cork (insert the side that first went in) or use a reusable wine stopper. Refrigerate upright to minimize oxidation. Consume within 3–5 days for best quality; you may use a vacuum wine preserver to extend freshness to about 7 days.

Daou Chardonnay (bottle)

Ice cubes (optional, for rapid chilling)

Cold water (for ice bath)

Salt (optional, for faster chilling)

Lemon twist or green apple slice (optional garnish)

Remove the bottle from storage and inspect the label and cork. Ideal serving temperature for a Cabernet Sauvignon is 60–65°F (15–18°C). If the wine is too warm (above 68°F/20°C), chill it briefly in the refrigerator for 20–30 minutes; if it's too cold, leave it at room temperature for 15–30 minutes.

Inspect and Chill

Stand the bottle upright for at least 30 minutes before opening if it has been recently transported or shaken. This helps any sediment settle to the bottom.

Use a waiter’s corkscrew or wine key. Cut the foil just below the lip of the bottle and remove the foil cap. Wipe the bottle top with a clean cloth or the rinsing water if desired.

Center the corkscrew on the cork and insert the worm straight down until one spiral turn remains visible. Pull the cork slowly and steadily to avoid breaking it.

Pour the wine slowly into a clean decanter in one continuous stream. Stop when you see sediment reach the neck (if present) — Liberty School Cab usually has minimal sediment but decanting brightens aromas and softens tannins. Aim to decant for 30–60 minutes before serving for optimal aromatics.

Decanting

If you don't have a decanter, pour the wine gently back and forth between two clean wine glasses (or into a large pitcher) a few times to introduce oxygen. Let the wine sit in the glass for 10–20 minutes before tasting.

Alternative Aeration

Select a large-bowled red wine glass. Hold the stem and pour approximately 5–6 oz (150–180 ml) per serving. The glass should be filled no more than one-third to allow swirling and release of aromas.

Swirl the wine gently, inhale to assess aromas (black cherry, plum, dark berry, subtle oak/vanilla), then take a small sip to evaluate acidity, tannin, and body. Let the wine open further with each subsequent pour.

If desired, serve with crusty bread, mild to medium cheeses, or a charcuterie that complements Cabernet flavors (grilled red meats, aged cheddar). Provide water on the side to cleanse the palate.

Recork the bottle using the original cork or a wine stopper. Store upright in a cool, dark place or in the refrigerator. Consume within 3–5 days for best quality; let chilled wine warm slightly to serving temperature before re-serving.

Liberty School Cabernet Sauvignon (750 ml bottle)

Filtered water (for rinsing decanter or glass)

Large ice cube or chilled grapes (for brief chilling if wine is too warm)

Crusty bread or mild cheese to serve alongside (optional)

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you mix the cocktail.

Chill

In a cocktail shaker add 2 tbs gin, 0.5 tbs dry vermouth, 0.5 tbs elderflower liqueur, 2 tbs white cranberry juice, 0.5 tbs fresh lemon juice, 0.25 tsp blue curaçao, 2 tsp rose water and 0.5 tsp simple syrup.

Combine ingredients

If using egg white for a silky foam, add 0.5 egg white to the shaker. (Use pasteurized egg white if preferred.)

Add egg white (optional)

Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify the egg white and integrate flavors; this builds foam and helps the blue tint incorporate evenly for a seaglass effect.

Dry shake

Add about 1 cup of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is well chilled on the outside (hard shake).

Wet shake

Discard the ice/water from your chilled glass. Using the shaker's strainer and a fine strainer, double-strain the cocktail into the chilled coupe to remove ice shards and ensure a silky texture and clear seaglass appearance.

Double strain

Express a lemon twist over the cocktail to release oils, then rim the glass with the twist and drop it in. Float a single edible rose petal gently on the foam. The small amount of blue curaçao will create a pale sea-glass tint while rose water gives a delicate floral aroma.

Garnish

Serve immediately. Encourage guests to sip slowly to appreciate the layered floral and citrus notes and the visual seaglass hue.

If you prefer non-alcoholic, replace gin and vermouth with a botanical non-alcoholic gin substitute and use elderflower syrup (reduce simple syrup accordingly). Adjust blue curaçao to a drop or two of blue food-grade tincture or butterfly-pea tea concentrate for color.

To avoid raw egg, use 15–20 ml (about 0.5 oz) pasteurized liquid egg white or 3/4 tsp aquafaba (chickpea brine) as a vegan alternative; shake the same way.

Taste and adjust sweetness or acidity: add another 1/4–1/2 tsp simple syrup if too tart, or another 1/4 tbs lemon juice if it needs brightness.