Smith & Cross Jamaican rum / Amaro Averna sweet potato / brown sugar simple syrup Amargo Chuncho bitters / saline

SWEET LITTLE LIES

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A longtime Austin gem, House Wine is located in a comfortable and cute 1940s-era home and carries a bevy of wines from around the world, along with cheese plates, tapas and other delightful dishes.

Select wines: choose one medium-bodied red and one crisp white to cover varied preferences. Keep sparkling wine chilled if using.

Temperature: place the white and sparkling wines in the refrigerator for at least 1–2 hours before serving. Remove red wine 30–60 minutes before serving to let it come to near-room temperature (about 60–65°F / 15–18°C). If red is too warm, set the bottle in a sink with 1–2 cups of ice and cold water for 5–10 minutes to gently cool.

Decant red (optional): for young medium-bodied reds, open the bottle and pour into a decanter for 20–30 minutes to allow softening of tannins and aroma development. Older reds: decant carefully if sediment is present.

Chill glassware as desired: place white and sparkling wine glasses in the fridge or freezer for 10–15 minutes before serving; keep red wine glasses at room temperature.

Provide ice and water: set a small pitcher of cold water (about 500 ml) and an ice bowl (about 2 cups) near the service area so guests can adjust temperature or top off spritzers.

Prepare fruit and herbs: thinly slice the orange, lemon, and half the green apple. Halve any large berries. Gently bruise the rosemary and thyme sprigs between your fingers to release aromatics.

Red wine garnish idea: place 1–2 small berry halves and a tiny sprig of rosemary in a red wine glass for aroma — do not overfill so wine can be swirled.

White wine garnish idea: add a thin lemon or green apple slice and a small thyme sprig to a white wine glass for brightness. For a touch of sweetness, stir 1 teaspoon of honey into 60 ml of chilled white wine to taste.

Spritzer (optional): fill a tall glass with 1 cup ice, add 120 ml chilled white wine and 120 ml club soda or sparkling water, garnish with lemon slice and a few berries. For a sparkling option, use Prosecco instead of club soda and omit extra sparkling bottle.

Bring cheeses to room temperature 30 minutes before serving so flavors open. On a wooden board or platter, arrange soft cheese, aged cheese, and cured meats with small piles of crackers or baguette slices. Add mixed olives and a small spoonful of fig jam or a drizzle of honey beside the cheeses.

Assemble cheese plate

Serving suggestions: pair medium-bodied red with aged cheeses and cured meats. Serve white wine with soft cheeses, fruit, and lighter crackers. Offer tasting pours (about 60–90 ml per pour) so guests can compare wines.

Label bottles or provide a short note: list grape, region, tasting notes (fruit, acidity, body) so guests know what they’re trying.

Refills and pacing: monitor wine temperature and top off ice or club soda for spritzers. Replace bottles as necessary and keep extra chilled.

Clean-up: collect empty glasses and wipe rims. Store unfinished wine upright in refrigerator (white/sparkling) or a cool dark place (red) and consume within 2–4 days; use a vacuum wine saver or inert gas if available to prolong freshness.

bottle of red wine (medium-bodied, e.g., Tempranillo or Merlot)

bottle of white wine (crisp, e.g., Sauvignon Blanc or Albariño)

sparkling wine or Prosecco (optional, for spritzers)

cold water (for decanting/tempering)

orange slices

lemon slices

fresh rosemary sprigs

fresh thyme sprigs

green apple, thinly sliced

berries (strawberries or raspberries), halved if large

honey (optional, for lightly sweetening white wine or spritzers)

club soda or chilled sparkling water (for spritzers)

soft cheese (e.g., chèvre or Brie)

aged cheese (e.g., Manchego or aged cheddar)

cured meat (prosciutto or salami)

mixed crackers or baguette slices

mixed olives

fig jam or honey (for drizzling)

House Wine

For a casual yet classic Austin option before a cultural performance in Waterloo Park, stop by Stubb’s BBQ where they have been serving authentic Texas barbecue since 1968.

Stubb’s BBQ

This east side neighborhood Chinese restaurant serves up an eclectic and inventive mix modern interpretations of classic American-Chinese recipes.

Old Thousand

Located in the Hyatt Centric Hotel downtown, you’ll find two great options for pre and post-theatre dining experiences both led by six-time James Beard Nominee Chef Steve McHugh.

Luminaire & Las Bis

Chef Tim Love’s popular Lonesome Dove 'Western Bistro' features Austin-inspired dishes that showcase Love’s creative use of bold flavors and wild game.

Lonesome Dove

Inside the downtown historic landmark, the Driskill Hotel, The Driskill Grill offers traditional Texas fare and dishes that are inspired by various eras that the hotel has seen during its 137-year history.

The Driskill Grill

Acre 41, a contemporary steakhouse located on the Ground Level of the Otis Hotel, is an upscale restaurant in Austin’s UT Campus District.

Acre 41

Make House Wine Recipe in just 40m. A longtime Austin gem, House Wine is located in a comfortable and cute 1940s-era home and carries a bevy of wines from around the world, along with cheese plates, tapas and other delightful dishes.

House Wine Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like