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

Check the bottle label for vintage and fill level. Sta. Rita Hills Pinot Noir is best served slightly below room temperature: chill in the refrigerator for 20–30 minutes if it's been stored at a warmer room temperature (target serving temperature 56–60°F / 13–16°C). Avoid over-chilling, which mutes the aromas.

Check & chill

Use large-bowled red-wine glasses to allow aromas to concentrate and the wine to open. Make sure glasses are clean and free of detergent residue. Place one glass per guest (about 4 suggested here).

Choose glassware

If the bottle is young or you want to aerate it, decant 20–30 minutes before serving: gently pour the wine into a decanter in one steady stream, leaving any sediment in the bottle. If the wine is an older vintage, inspect the neck for sediment and decant carefully if present.

Decanting (optional)

Stand the bottle upright for at least 15–30 minutes before opening if recently transported, to allow any disturbed sediment to settle. Wipe the foil and cork area clean with a napkin before opening.

Use a waiter’s corkscrew: cut and remove foil below the lip, wipe the top clean, then insert the screw centrally and pull the cork out gently. For older corks, ease out slowly to avoid crumbling.

Open the bottle

Pour a small tasting amount (1–2 oz / 30–60 ml) into the first glass for the host or the person opening the bottle to evaluate aroma, palate, and any faults. Swirl gently, smell, and taste to confirm quality.

First pour

Pour 4–6 oz (120–180 ml) per glass for guests, filling to the widest part of the bowl to allow aroma development. Rotate pouring so each glass receives similar exposure to the wine.

Serve

Before guests sip, encourage them to observe the wine’s color (typically translucent ruby to garnet for Sta. Rita Hills Pinot Noir), swirl to release aromas (red cherry, raspberry, baking spice, savory earth/herbal notes), then take a short sniff and a small sip to assess acidity, tannin, alcohol balance, and finish.

Pair with light to medium dishes: roasted chicken, duck breast, pork tenderloin, mushroom risotto, grilled salmon, or a charcuterie board with soft-aged cheeses (Brie, Camembert) and cured meats. Offer filtered water and light bread or crackers to cleanse the palate between bites.

If not finishing the bottle, reseal with the cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best freshness. For longer preservation, use an inert-gas wine preserver or vacuum pump; expect gradual loss of aromatic intensity.

Record tasting notes (vintage, date opened, impressions) on a wine-app or notebook if you plan to compare bottles or track bottle development over time.

Sta. Rita Hills Pinot Noir "The Hilt" (750 ml)

Large red-wine glasses

Decanter (optional)

Filtered water (for palate cleansing)

Light snacks — charcuterie or aged cheese (optional)

Room-temperature serving bowl for bread (optional)

THE HILT | ESTATE PINOT NOIR

Make THE HILT | ESTATE PINOT NOIR Recipe in just 40m. STA. RITA HILLS, CALIFORNIA

THE HILT | ESTATE PINOT NOIR

Descriptors

Tasting Notes

Food Pairings

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