Cesanese Romano

Pinot Bianco

Greco di Tufo

Etna Rosso

Barolo Cavalier

Sauvignon Blanc

Arneis

Montepulciano

Cabernet Blend

Pinot Grigio

Ribolla Gialla

Syrah

Barbera

Falanghina

Chardonnay

Chianti

Supertuscan

Timorasso

Malvasia

SHARED PLATES

Roman Charm

BEER

PASTA

WINE

Chill the Cesanese Romano to serving temperature: place bottle in refrigerator for 1–2 hours before serving or in an ice bucket with water and ice for 20–30 minutes. Ideal serving temperature is 55–60°F (13–16°C).

Open the bottle 10–15 minutes before pouring to allow the wine to come slightly closer to its serving temperature and begin to breathe.

Use standard red wine glasses. Pour about 4–5 oz (120–150 ml) per glass, filling to the widest point to allow aromas to concentrate.

Choose a board or platter large enough to lay out components attractively. Start by placing cheeses spaced around the board.

Fold or fan the cured meats and place them near cheeses for easy pairing. Group similar flavors together (e.g., prosciutto with soft cheese, salami with aged pecorino).

Add small bowls for olives and cornichons so their brine doesn’t wet the other items.

Scatter almonds and fresh fruit to create textural and flavor contrast. Place honey in a small dish near the soft cheese for drizzling.

Arrange bread or baguette slices in a pile or fan. Provide small knives for cheese and toothpicks for olives if desired.

Serve the board alongside the chilled Cesanese Romano so guests can taste how the wine’s red-fruit, herbaceous and savory notes interact with the salty, creamy and sweet elements.

Preheat oven to 375°F (190°C). Arrange the 6 bread slices on a baking sheet. Brush or drizzle each slice lightly with a little olive oil (about 1 teaspoon per slice) and toast in the oven for 6–8 minutes until golden and crisp. Remove and rub each warm slice with the peeled garlic clove to impart a subtle garlic aroma.

Prepare bread

In a small bowl, combine diced tomatoes, 1 tablespoon extra-virgin olive oil (from the 1 tbs listed), sliced basil, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to combine and let sit for 5 minutes so flavors meld.

Make tomato topping

Spoon the tomato mixture onto the garlic-rubbed toasts just before serving so bread stays crisp. Drizzle with a tiny extra-virgin olive oil if desired.

Serve immediately with the Cesanese Romano and charcuterie board.

Cesanese Romano (bottle)

Soft cheese (e.g., robiola or fresh goat)

Aged pecorino or parmesan, thinly sliced

Cured salami or soppressata, thinly sliced

Prosciutto, thinly sliced

Marinated olives (mixed)

Cornichons or pickled vegetables

Raw or toasted almonds

Fresh grapes or sliced pear

Honey

Table or baguette slices

Baguette or country loaf

Ripe tomatoes (Roma or vine-ripened), diced

Garlic cloves, peeled

Extra-virgin olive oil

Fresh basil, thinly sliced

Salt

Black pepper

Place the wine glass or coupe in the freezer or fill with ice water while you build the cocktail to ensure the drink stays bright and cool.

Chill glass

In a cocktail shaker (or mixing glass) add gin, elderflower liqueur, fresh lemon juice, simple syrup and orange bitters. Add a generous scoop of ice.

Combine base ingredients

Shake vigorously for 10–12 seconds to properly chill and dilute the spirit and citrus mixture.

Shake

Discard ice or water from the chilled wine glass. Double-strain the shaken mixture into the chilled wine glass over one large fresh ice cube or a few small cubes if desired.

Strain into glass

Slowly pour the Pinot Bianco (dry white wine) down the side of the glass to top the cocktail, about 5 oz. This preserves effervescence and layers flavor.

Top with wine

Express a lemon twist over the surface to release oils, rub the peel on the glass rim and drop it in. Optionally float an edible flower on top for a visual touch. Serve immediately.

Garnish and finish

Adjust sweetness by increasing or decreasing simple syrup by 0.25 oz increments. Use a dry, crisp Pinot Bianco or Pinot Grigio-style white for best balance. If you prefer fewer steps, stir the gin, elderflower, lemon, syrup and bitters with ice and strain, then top with wine.

Pinot Bianco (dry white wine)

Gin (London dry or floral)

Elderflower liqueur (St-Germain or similar)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Orange bitters

Ice (for shaker and glass)

Lemon twist

Edible flower (optional)

Cocktail shaker (or mixing glass)

Strainer

Wine glass (or large coupe)

Jigger

Place the Greco di Tufo bottle in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice bucket with ice and water for 20–30 minutes until well chilled (45–50°F / 7–10°C).

Chill the Bottle

Select clean white wine glasses. If you prefer a slightly cooler glass, chill the glasses in the refrigerator for 15–20 minutes or place them briefly in the freezer (no more than 10 minutes) so they are cool but not frosty.

Prepare Glassware

Remove the foil and carefully remove the cork. Hold a clean napkin over the neck and gently pour a small taste to check for any off aromas (cork taint). Greco di Tufo should show fresh aromas of citrus, white flowers and stone fruit.

Open and Inspect

Pour the Greco di Tufo into each glass to about one-third full (approximately 4–5 oz / 120–150 ml per glass) to allow room to swirl and release aromas. If serving more than four guests, pour smaller tasting portions and replenish as desired.

Pouring

Keep the remaining bottle in an ice bucket to maintain the serving temperature. Avoid over-chilling which can mute aromas; remove from ice bucket briefly before pouring if it becomes too cold.

Temperature Maintenance

If using garnish, float one thin lemon slice and two basil leaves in each glass after pouring. The lemon enhances citrus notes and the basil adds a subtle herbal lift that complements Greco di Tufo's minerality.

Alternatively, serve lemon slices on a small plate and allow guests to add to taste. Discard garnishes between refills to keep flavors fresh.

bottle of Greco di Tufo (chilled)

ice bucket with ice

white wine glasses

lemon slices

fresh basil leaves

Thinly slice the orange and lemon. Reserve half of the slices for garnish and cut the rest into half-moons. Lightly bruise the rosemary by clapping between your palms to release oils. Place the orange and lemon slices, pomegranate arils, cinnamon stick, and cloves into a small bowl or measuring cup.

In a mixing glass or small pitcher, pour 1 1/2 cups of chilled Nero d'Avola or Etna Rosso. Add the orange and lemon slices, pomegranate arils, bruised rosemary sprig, cinnamon stick, and cloves.

Combine Base and Flavor

Stir in 1 tablespoon simple syrup and 1/2 tablespoon of aperitivo or sweet vermouth (if using) to round out the wine's acidity and add complexity. Stir gently to combine.

Sweeten and Fortify

Let the mixture sit for 5–10 minutes at cool room temperature to allow the wine to pick up citrus oils, spice aromatics, and pomegranate fruit note. Do not steep longer than 15 minutes to avoid overpowering the wine.

Macerate Briefly

Fill a rocks glass with large ice cubes (about 1 cup). Using a fine strainer or slotted spoon, pour the wine mixture over the ice, keeping most solids behind but allowing some small arils or a thin slice to fall in.

Top with 2 oz chilled club soda or sparkling mineral water to add brightness and effervescence. Gently stir once to integrate.

Garnish with a reserved orange slice or twist and a fresh rosemary sprig stuck into the drink for aroma. Optionally, thread a couple of pomegranate arils on a cocktail pick as an additional garnish.

This drink highlights the Etna Rosso-style wine: use a peppery, bright red with good acidity. Adjust simple syrup to taste — omitting it entirely if the wine is already soft and fruity. For a warmer, mulled variation, warm the wine with the spices and citrus gently for 10 minutes and skip the sparkling water.

Nero d'Avola or Etna Rosso dry red wine

Orange, thinly sliced (preferably blood orange if available)

Lemon, thinly sliced

Fresh pomegranate arils

Aperitivo or sweet vermouth (optional, for depth)

Cinnamon stick

Whole cloves

Fresh rosemary sprig

Club soda or chilled sparkling mineral water

Ice (large cubes or crushed)

Orange twist or rosemary sprig for garnish

Add the Barolo Chinato, rye whiskey, sweet vermouth, amaro, orange curaçao, simple syrup, orange bitters and Angostura bitters into a mixing glass.

Build and stir

Fill the mixing glass with large ice cubes until nearly full. Stir gently for 30–45 seconds (about 20–30 slow revolutions) until the mixture is well chilled, slightly diluted, and visibly silky.

Add ice and chill

Place a large ice cube into a chilled old-fashioned glass (or coupe if preferred chilled without cube).

Prepare glass

Double-strain the stirred cocktail into the prepared glass over the large ice cube (or neat into the chilled coupe). Use a julep or fine strainer to catch small ice shards and any sediment.

Strain

Express the orange peel over the surface of the cocktail by holding it skin-side down about 2–3 inches above the drink and giving it a firm squeeze to release the oils. Run the peel around the rim, then drop it into the drink as garnish.

Garnish

Serve immediately. Sip slowly to enjoy the interplay of the herbal, bitter Barolo Chinato and amaro with the backbone of rye and the brightness of orange curaçao and bitters.

Barolo Chinato (or Barolo wine fortified with quinine/aromatic infusion)

Rye whiskey

Sweet vermouth

Amaro (eg. Amaro Montenegro or Amaro Nonino)

Orange curaçao (or Cointreau)

Fresh orange bitters

Angostura bitters

Simple syrup (1:1)

Large ice cube(s)

Garnish: expressed orange peel

Chill the Sauvignon Blanc to serving temperature: ideally 7–10°C (45–50°F). Place the bottle in the refrigerator for at least 2 hours, or in an ice bucket with a 1:1 mix of ice and water for 20–30 minutes.

If you prefer slightly colder or very chilled wine for a hot day, keep in ice bucket an additional 5–10 minutes, but avoid freezing or over-chilling which mutes aromatics.

Select a white wine glass or similar stemmed glass. Rinse briefly with cold water and chill by placing in the refrigerator for 10–15 minutes or by filling with ice water for a minute, then discard the water/ice and dry the rim.

Remove the foil capsule from the bottle top and wipe any residue from the neck with a clean cloth.

Use a waiter’s corkscrew or appropriate opener to remove the cork gently to avoid agitation. If the bottle is screw-cap, twist open smoothly.

Pour about 1–2 ounces (30–60 ml) into the glass and tilt the glass slightly. Swirl gently and smell to evaluate the wine’s aromas (grassy, citrus, green apple, gooseberry, herbaceous notes). Taste a small sip to assess acidity, body, and flavor profile.

First pour (for evaluation)

After evaluating, pour serving amounts of about 5–6 ounces (150–180 ml) per glass, filling the glass to about one-third to allow room to swirl and release aromas.

If desired, add a lemon or lime wedge on the glass rim or briefly express a lemon peel over the glass to add a hint of citrus brightness. Avoid adding too much citrus which can overpower the wine.

For a refreshing summertime presentation, add 2–3 ice cubes to the glass or serve the bottle in an ice bucket at the table. Note: ice will dilute the wine as it melts, so use only if preferred.

A small sprig of mint, basil, or thyme placed gently in the glass or on the rim can complement the herbaceous notes of some Sauvignon Blancs. Do not muddle or bruise the herb—just a gentle aromatic accent.

Taste the wine slowly, noting its high acidity, citrus and green fruit flavors, and any herbaceous or mineral characteristics. Pair Sauvignon Blanc with seafood, goat cheese, light salads, or dishes with citrus or green herbs to complement its profile.

Keep any opened bottle sealed with the original cork or a wine stopper and store in the refrigerator. Consume within 2–3 days for best freshness; most Sauvignon Blancs will start losing their brightness after that.

Sauvignon Blanc (chilled)

Lemon or lime wedge

Fresh herb sprig (mint, basil or thyme)

Ice (if preferred slightly chilled)

White wine glass (or similar)

Wine fridge/ice bucket or refrigerator

Inspect the bottle of Arneis. Check the vintage and producer if you want to note flavor expectations—young Arneis tends toward fresh pear, white flowers, honeydew and citrus; older can develop richer stone-fruit and nutty notes.

Assess the bottle

Use a corkscrew or wine key to remove the cork gently. Wipe the mouth of the bottle with a clean napkin to remove any cork bits or dust.

Open the bottle

Arneis is best served chilled but not overly cold, about 45–50°F (7–10°C). If the bottle is at cellar or room temperature, chill it before serving (see quick chill below). If already chilled in a fridge, remove it about 5 minutes before pouring so delicate aromatics open slightly.

Serve temperature

Pour the Arneis into white wine glasses, filling each glass about one-third full (about 120–150 ml per pour) to allow aromas to concentrate. If you have a 750 ml bottle and 4 servings, aim for roughly 180–190 ml per serving.

Pour

Smell the wine first, then take a small sip to evaluate acidity, fruit, body and finish. Note typical Arneis characteristics (pear, almond, chamomile, citrus blossom). Serve alongside light appetizers, seafood, salads or soft cheeses.

Taste and enjoy

If the bottle is not chilled and you need it cold quickly, place the bottle in an ice bath: fill a bucket or large container with equal parts ice and cold water, add a couple of tablespoons of salt if available, and submerge the bottle for 12–15 minutes. Alternatively, wrap the bottle in a wet towel and place it in the freezer for 15–20 minutes—check frequently to avoid freezing.

Quick chill (if needed)

For very casual service on a hot day, you can pour Arneis into a chilled pitcher and add a few ice cubes. Note this will dilute and mute aromatics; use sparingly if you want to preserve flavor.

Using ice in a pitcher (casual service)

Use clean, room-temperature or lightly chilled white wine glasses. Optionally, garnish with a thin lemon twist or a small sprig of fresh herbs (like basil or mint) for a subtle aromatic note, though purists usually serve Arneis without garnish.

Glassware and finishing

Arneis (white wine)

Ice (for chilling quickly)

Water (cold, for ice bath)

Wine glasses

Chill a large wine glass or a rocks glass by filling it with ice and cold water while you build the cocktail. This keeps the drink cool without diluting it too quickly.

In a cocktail shaker, add Aperol (0.5 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz) and two dashes of Angostura bitters. Add a handful of ice to the shaker.

Build base in shaker

Secure the shaker lid and shake vigorously for 8–10 seconds — enough to chill and slightly dilute the Aperol-lemon mixture but not to over-dilute. The goal is to slightly integrate flavors before adding the wine.

Shake lightly

Dump the ice and water from the chilled glass. Using a fine or Hawthorne strainer, strain the shaken mixture into the chilled glass.

Discard glass ice and strain

Pour 4 oz of chilled Montepulciano d'Abruzzo (red wine) into the glass over the strained base. Top with 1 oz dry sparkling water or club soda to add lift and effervescence. Stir gently once with a bar spoon to combine — 2–3 slow turns to integrate without flattening the bubbles.

Add wine and soda

Express the oils of an orange twist over the drink by holding it over the glass and giving it a quick squeeze, then drop it in as garnish. Optionally add a lemon wheel on the rim. Serve immediately while chilled.

Garnish and serve

Taste and adjust before serving: if the drink is too bitter, add another 0.125–0.25 oz simple syrup; if too sweet, add a splash more lemon juice. Use a lighter-bodied Montepulciano for a brighter spritz; heavier wines will yield a richer, deeper cocktail.