’20 Battito (Sangiovese, Merlot, Cab Sauv)

’21 Uno + Uno

’19 Montecucco

’18 Montepulciano

’24 Catarratto

’24 Vermentino

’22 Frammento

‘21 Chardonnay

NV Dealcolized Sparkling Chardonnay

‘21 “Lau” Milk Oolong Kombucha

NV Moscato d’Asti

NV Prosecco Extra Dry

NV Prosecco Rose

With VKA Tuscan Vodka, or Belvedere Vodka

With Uncle Val’s Gin or Dry Fly Gin

With Koenig Idaho Potato Vodka, or Temple Dry Gin

House Capitol Vodka, Vermouth Bianco, the classic; a 3 oz pour.

Martini Double Pour

Homemade organic basil and lime liqueur, Uncle Val’s Botanical gin, organic lemon/lime juice and simple syrup. Served up with lime wheel.

Invidia Verde

Homemade “orangello” organic orange liqueur, Capitol Vodka, organic lemon juice and simple syrup. Served up with orange.

Goccia Siciliana

Mischief Golden Rye, Oola Waitsburg Bourbon, lemon juice, juniper syrup, egg white, and angostura bitters.

Northwest Sour

Negroni

Choice of Campari, or Aperol combined with prosecco, and a dash of soda water. Served on the rocks with orange and olive garnish.

Spritz Veneziano

‘20 Brunello di Montalcino

‘23 Rosso di Montalcino

If the bottle has been stored at room temperature, place it in the refrigerator for 30–60 minutes to bring it to a proper serving temperature for a medium-bodied red (about 60–65°F / 15–18°C). If already cool, proceed. Use a wine thermometer if available to confirm temperature.

Temperature check

If you need to chill quickly, fill an ice bucket with ice and a splash of water (approximately 6 cups ice + 1–2 cups cold water) and submerge the bottle for about 10–15 minutes. Check temperature after 10 minutes; do not overchill—20 Battito is best slightly below room temperature, not refrigerator cold.

Ice bucket method (quick chill)

If the bottle is older than 5–8 years or you prefer to open it 30–60 minutes in advance, decant to separate any sediment and allow the wine to breathe. Pour slowly into a decanter until you see any sediment remain in the bottle neck. Let the wine rest in the decanter for 20–40 minutes to open up aromas and soften tannins.

Decanting (optional)

Use a corkscrew to remove the foil and extract the cork cleanly. Wipe the bottle lip with a clean cloth or napkin to remove any debris or cork particles.

Opening the bottle

Hold the bottle at the base, tilt the glass slightly and pour a small amount (about 1–2 oz / 30–60 ml) for a first sniff and taste. After tasting, pour 4–6 oz (120–180 ml) per glass for service. Leave about 1–2 inches of air at the top of the glass to allow aromas to concentrate.

Pouring

Present the bottle label briefly to guests if serving by the glass or bottle. Place the bottle on the table or in the ice bucket as preferred. Replace the cork partially inserted or use a wine stopper if not finishing the bottle.

Presentation

Recommend pairing 20 Battito (Sangiovese, Merlot, Cabernet Sauvignon from Umbria) with tomato-based pasta, grilled meats, aged cheeses (Pecorino, Parmigiano-Reggiano), or mushroom dishes. Encourage guests to smell for aromas of red fruit, earth, and gentle oak, and to note medium acidity and balanced tannins. Suggest re-tasting after 20–30 minutes if decanted to observe evolving flavors.

20 Battito (Sangiovese, Merlot, Cabernet Sauvignon) - bottle

Ice bucket

Wine glasses (Bordeaux or large red)

Decanter (optional)

Wine thermometer (optional)

Corkscrew

Place a flute or a white-wine glass in the refrigerator or fill with ice water to chill while you prepare the drink.

Chill glass

In a cocktail shaker, add the dry white wine (2 oz), aged dry vermouth (0.25 oz), fresh lemon juice (0.5 oz) and simple syrup (0.25 oz). Add a handful of ice and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Mix base

Discard the chilling ice or remove the glass from the refrigerator. Double-strain the contents of the shaker into the chilled flute or wine glass to remove any small ice shards and pulp.

Strain

Slowly pour the sparkling white wine (5 oz) down the side of the glass so it layers and preserves effervescence. Pour gently to avoid excessive foam and loss of carbonation.

Top with bubbles

Express the oils from an orange twist over the surface by holding the twist skin-side down and giving it a firm snap about 6 inches above the glass. Rim the glass with the twist and drop it in. Optionally slap a fresh basil leaf once between your palms to release aromatics, then float it on top.

Garnish & finish

Serve immediately while the drink is cold and effervescent. Provide a napkin and a small stirring pick if the guest wants to gently integrate the layers.

Serve

Dry sparkling white wine (Prosecco or similar)

Dry white wine (Vermentino or Pinot Grigio style)

Aged Italian vermouth (dry or extra-dry)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Orange twist (for garnish)

Fresh basil leaf (optional, for garnish and aroma)

Ice (for shaking and serving)

Check the bottle temperature. Montecucco Sangiovese is best served slightly below room temperature: about 58–64°F (14–18°C). If the bottle is warmer than this, place it in the refrigerator for 20–30 minutes. If it is too cold, remove it from the fridge 20–30 minutes before serving to allow it to warm gently.

Chill (if needed)

Use a waiter’s corkscrew or appropriate opener. Cut and remove the foil, center the screw on the cork and extract smoothly to avoid cork crumbling. Wipe the bottle lip with a clean cloth to remove any sediment or cork particles.

Open the bottle

Pour the wine slowly into a decanter. For a 2019 vintage Montecucco, decanting 30–60 minutes can help open aromas and soften tannins. If the bottle has sediment (older or unfiltered bottles), pour in a steady stream while watching the neck and stop when you see sediment approaching the bottle lip. If you prefer minimal aeration, skip decanting and simply let the wine rest in the opened bottle for 15–20 minutes.

Decant (recommended for a 2019 Montecucco)

Use large-bowled red wine glasses to concentrate aromas. Pour about 4–6 ounces (120–180 ml) per glass, filling no more than one-third of the bowl to allow swirling. Present the bottle to guests if desired, then pour sequentially, serving women and older guests first, host last.

Glassware and serving

Encourage swirling the glass gently to release aromas, then sniff and take a small sip. Note the wine’s characteristics: cherry, red plum, Mediterranean herbs, earth, and balanced acidity typical of Montecucco Sangiovese. Offer small sips of filtered water between tastings to cleanse the palate.

Tasting and palate care

If there is leftover wine, reseal the bottle with the original cork (inserted clean-side in) or use a vacuum stopper. Store upright in a cool, dark place or in the refrigerator. Consume within 2–5 days for best freshness; fuller-bodied, well-structured bottles may last longer with a vacuum seal.

Storage of remaining wine

Arrange glasses on the table and ensure clean, room-temperature glassware. Place the decanter in the center if used. Provide small water glasses and a spittoon if conducting a tasting.

’19 Montecucco (Sangiovese-based red)

Decanter (or large wine carafe)

Wine glasses (Burgundy or large red)

Filtered water (for palate cleansing)

Montepulciano d'Abruzzo is best served slightly below room temperature. If the bottle is at cellar temperature (around 60–65°F / 15–18°C), set it on the table. If it was stored warmer, chill in an ice bucket or refrigerator for 20–30 minutes until about 58–64°F (14–18°C). Avoid serving too cold; chilling longer than 30–40 minutes will mute aromas.

Chill or bring to serving temperature

If the wine is from older vintage or you want to soften tannins and open aromas, decant. Pour the bottle gently into a decanter in one steady stream, leaving any sediment in the bottle. Let the decanted wine rest for 20–45 minutes depending on age and structure.

Use a waiter’s corkscrew to remove the cork cleanly. Wipe the bottle lip with a clean cloth. Inspect the cork and wine for any off odors (which could indicate a fault such as cork taint).

Hold the glass by the stem and pour about 4–6 oz (120–180 ml) per glass, filling roughly one-third to one-half full to allow swirling. If serving multiple guests, taste one glass first and adjust pouring volumes to accommodate sharing (a 750 ml bottle yields roughly five 5-oz pours).

Montepulciano d'Abruzzo typically shows deep garnet color, aromas of red and dark cherry, plum, tobacco, leather, and herbal or earthy notes, medium to full body, moderate to firm tannins, and a savory finish. Suggest pairings such as grilled red meats, tomato-based pasta, aged cheeses, and mushroom dishes.

Tasting notes to communicate

Provide clean, appropriate glassware: short-stemmed Bordeaux or large-red glasses work well to concentrate the wine’s aromas. Ensure glasses are free of detergent residue by rinsing with hot water and allowing to air dry or polishing with a lint-free cloth.

Offer a small carafe of filtered water at table to cleanse the palate between tastes or with food.

When serving from bottle to multiple guests, pour in rotation so each guest receives similar age of the wine and aeration. Re-cork the bottle between pours if not finished and store upright for short term service.

Montepulciano d'Abruzzo (red wine)

Filtered water (to open palate)

Clean wine glasses

Place the Catarratto bottle in a refrigerator for at least 2 hours prior to serving, or chill in an ice bucket with a 1:1 mixture of ice and cold water for 20–30 minutes until the temperature reaches about 8–10°C (46–50°F).

Chill bottle

Check the bottle for clarity, sediment, and a clean cork. Catarratto is typically clear to pale straw in color; if purchased from a producer it may have slight lees—this is normal for some bottles.

Inspect bottle

Use a corkscrew to remove the cork carefully. Wipe the bottle lip with a clean cloth or napkin. If the wine is sparkling or pet-nat style (rare), open with caution, but standard Catarratto will be still.

Open bottle

If the wine is particularly young and tightly wound aromatically, pour the wine slowly into a decanter for 10–20 minutes to open aromas. For most Catarratto, decanting is unnecessary; gentle swirling in the glass is sufficient.

Use chilled white wine glasses with a narrower bowl to concentrate the wine's floral and citrus aromas. Ensure glasses are clean and free of detergent residue.

Select glasses

Pour approximately 125 ml (4.2 fl oz) per glass for a standard by-the-glass serving, or 150 ml if preferred. Leave space for aromas; fill to the widest part of the glass (about one-third full).

Pour

Serve Catarratto at 8–10°C (46–50°F). If the wine warms quickly, return the bottle to the ice bucket between pours.

Serve temperature

Present the bottle to the guest (if in a hospitality setting), state the producer and vintage if known, and pour a small taste for approval when serving by the bottle.

Offer a lemon or orange twist on the side for guests who enjoy a citrus accent. Do not add fruit directly into the glass unless requested.

Garnish (optional)

Recommend light Sicilian pairings such as marinated olives, bruschetta, grilled seafood, fresh cheeses or a plate of raw vegetables. Serve small bites on the side; they should be ready before pouring the wine.

Pairings

Catarratto dry white wine (Sicilian)

Wine glasses (white)

Ice bucket or wine chiller

Wine opener/corkscrew

Wine pourer or decanter (optional)

Lemon or orange twist (optional)

Light hors d'oeuvres (e.g., marinated olives, crostini, seafood)

Ensure the Vermentino is properly chilled to 8–10°C (46–50°F). Place the bottle in the refrigerator for at least 2 hours before service or in an ice bucket with equal parts ice and water for 20–30 minutes.

Chill

Check the bottle for cleanliness: wipe any dust or condensation from the label and neck. Examine the cork or screwcap for integrity and scent (if corked) — no off odors.

Using a waiter's corkscrew, cut and remove the capsule cleanly. If corked, insert the corkscrew into the cork straight and remove smoothly to avoid crumbling. For a screwcap, twist open and wipe the rim with a clean napkin.

Open

Pour approximately 1–2 oz (30–60 ml) into a wineglass for the host or sommelier to smell and taste for any faults. Swirl gently and assess aroma and condition.

Smell & small pour

If the wine is approved, pour 5–6 oz (150–180 ml) per guest into chilled white wine glasses. Hold the bottle at the base or by the punt, and pour smoothly to avoid drips. Replace the bottle in the ice bucket to keep chilled between pours.

Chill glassware ahead of service if possible. Place glasses in the refrigerator for 15–30 minutes or rinse with cold water and let drain in a rack before serving.

Present the bottle briefly to the host or purchaser by showing the label (name, vintage, producer) and confirming the selection and vintage aloud.

When pouring for multiple guests, pour each glass in a clockwise rotation, finishing with the person who ordered the bottle or the guest of honor. Keep pours consistent (150–180 ml).

Use a napkin or a wine pourer to catch any drips. Wipe the bottle neck after pouring and place the bottle back into the ice bucket.

If desired, offer a lemon twist or a small herb sprig to guests for aroma pairing. Do not drop garnishes into the glass unless requested — present on a small plate or alongside the bottle.

Recommend food pairings: light seafood, shellfish, salads with citrus vinaigrette, grilled vegetables, or mild cheeses to complement Vermentino's citrus and saline notes.

Vermentino (Sardinian), chilled

White wine glass (or universal stemware), chilled

Ice bucket with ice and water

Wine opener (waiter's corkscrew)

Wine pourer or napkin (optional)

Lemon twist or thin lemon slice

Fresh herb sprig (thyme or rosemary)

Determine recommended serving temperature for ’22 Frammento (Umbria). If this is a white or light-bodied rosé, chill to 8–12°C (46–54°F). If it is a lighter red, bring to 14–16°C (57–61°F). Place the bottle in an ice bucket with equal parts ice and water for 20–30 minutes to chill, or in the refrigerator for 2 hours. If the wine needs to warm slightly, remove from the fridge 20–30 minutes before serving.

Examine the bottle for sediment or cork condition. Wipe the neck clean with a damp cloth. Using a waiter’s corkscrew or appropriate opener, remove the foil and then the cork smoothly to avoid agitating the wine. For screwcap, twist off cleanly.

Inspect and open

If the ’22 Frammento is a red with visible sediment or you want to open aromatics, decant into a clean decanter for 20–40 minutes. For lighter wines, skip decanting to preserve fresh fruit character.

Prepare glassware: Rinse each wine glass with a small amount of filtered water and then either air-dry or gently dry with a lint-free cloth to ensure no lingering odors or residues. Place one glass per guest.

Pour and serve: Hold the bottle at its base, place the lip of the bottle at the inside rim of the glass, and pour approximately 120–150 ml (4–5 fl oz) per serving for a by-the-glass pour, or 150–180 ml (5–6 fl oz) for a standard tasting portion. When pouring for multiple guests, pour sequentially to the same level in each glass.

Provide palate neutralizer: Offer a neutral cracker or small piece of plain bread for guests who wish to cleanse their palate between sips.

Tasting notes & service: Briefly describe the wine to guests — vintage ’22, region Umbria, expected aromas (e.g., stone fruit, citrus, herbal or savory notes if known), body, and any recommended food pairings (Umbria wines often pair well with roasted poultry, porcini, legumes, or mild cheeses). Encourage guests to swirl, sniff, and taste, and to enjoy at proper temperature.

’22 Frammento (Umbria) - bottle

Wine glasses (Bordeaux/standard white)

Filtered water (for rinsing & glass prep)

Optional: neutral palate cracker or bread

Decide whether serving by the glass or bottle. A standard glass pour is 6 ounces (≈180 ml). A full bottle is 750 ml (≈25 fl oz) and serves roughly 4–5 glasses depending on pour size.

Choose pour

If serving by the glass, ensure the bottle has been stored properly (standing upright short-term; long-term on its side if corked) and cooled to serving temperature (see below). Open the bottle and pour a 6 oz (180 ml) tasting pour into a clean wine glass.

Chardonnay from Washington is best served lightly chilled: 50–54°F (10–12°C) for fuller-oaked styles, or 46–50°F (8–10°C) for leaner unoaked/steel styles. If bottle is too warm, place it in an ice bucket with a mix of ice and water for 8–12 minutes; do not overchill as cold temperatures mute flavor.

Serving temperature

Present the bottle to the guest (if applicable), open at the table if tradition or service style requires. Wipe the bottle neck with a clean linen before pouring. Pour a small taste for the host to approve, then continue to pour in steady 6 oz portions, filling glasses to about one-third to one-half full to allow aromas to develop.

If serving bottle

Use a clean white wine glass. Hold the glass by the stem when serving to avoid warming the wine and to keep the bowl free of fingerprints.

Optional: for guests who enjoy a light aromatic accent, garnish the glass rim with a very thin lemon twist or float a thin green apple slice on top. Do not overuse garnish—Chardonnay should be tasted primarily on its own.

Place an opened bottle in an ice bucket (if keeping it chilled) with water and ice, refill as needed. When finished, reseal with a stopper or reinsert cork and store upright in a cool place for short-term consumption (1–3 days).

Pairing suggestion: serve with roasted chicken, creamy fish, mild cheeses, or dishes with butter/cream sauces to complement typical Washington Chardonnay flavors (stone fruit, citrus, vanilla, light oak).

Chardonnay (Washington state)

Wine glass (white or universal)

Ice bucket with chilled water and ice (for bottle service)

Clean linen or napkin (for bottle neck)

Optional: lemon twist or green apple slice

Chill the dealcoholized Chardonnay to 6–8°C (42–46°F). If the wine appears hazy, gently rack through a fine mesh strainer or microfilter into a sanitized container to remove any particulate matter.

Temperature and clarification

Pour the full 750 ml bottle into a large sanitized mixing vessel (pitcher or carboy) leaving minimal headspace to reduce oxidation.

Add 30 ml white grape juice to build varietal fruitiness without adding alcohol. Add 5 ml fresh lemon juice to brighten acidity and 5 ml simple syrup if the base tastes flat — this restores mouthfeel lost during dealcoholization. Stir gently to combine and taste after each addition.

Sweetness & acidity

If you expect to hold the finished product more than a few days, add up to 1 tsp of a 10% potassium metabisulfite solution (or follow your cellar practice) to inhibit oxidation and microbial growth. Mix thoroughly and let rest 30 minutes.

Preservation (optional)

Ensure the adjusted wine is cold (6–8°C). Gently add 250 ml chilled neutral sparkling water to the mixing vessel and stir very gently once to integrate — do not vigorously stir, to preserve bubbles. If using a soda siphon or keg system, transfer the adjusted base into the vessel and carbonate to target pressure for sparkling wine (approx. 2.5–3.5 volumes CO2), following equipment instructions.

Chill and carbonate

If serving immediately, pour into chilled flute or white wine glass. For bottling, fill sanitized sparkling wine bottles leaving appropriate headspace, crown/seal or apply cork and cage, and chill before service.

Bottling

Pour 120–150 ml per glass. Optionally, finish each glass with a thin lemon twist or a thin green apple slice on the rim to complement chardonnay aromatics. Serve chilled.

Consume within 3–5 days refrigerated if opened; unopened and sealed with preservative can keep 2–3 weeks refrigerated depending on packaging and CO2 retention.

Dealcoholized Chardonnay (California, non-alcoholic or reduced alcohol base)

Sparkling water (neutral-flavored, chilled)

Carbonation (optional: soda siphon CO2) to top up bubble intensity

White grape juice (concentrated, pasteurized) or must

Acid adjustment: fresh lemon juice

Sweetness adjustment: simple syrup (1:1)

Sulfite preservative (optional: potassium metabisulfite solution, 10% w/v)

Thin lemon twist or green apple slice

Bring 3 cups water to a near boil (about 190°F / 88°C). Remove from heat and steep 2 tablespoons milk oolong tea leaves for 6 minutes for a strong, aromatic brew. Strain leaves, pressing gently to extract flavor, and discard spent leaves.

Brew concentrated milk oolong

While the tea is still hot, stir in 1 cup granulated cane sugar until fully dissolved. This creates a concentrated sweet tea suitable for fermentation.

Dissolve sugar

Add the remaining 7 cups of cold water to the sweet tea to bring the total volume to approximately 10 cups (about 2.4 liters) and lower the temperature. Cool the mixture to room temperature (ideally 68–78°F / 20–26°C). Do not add SCOBY to warm tea — wait until the tea is fully cooled to avoid damaging the culture.

Cool and dilute

Ensure a clean 1–2 gallon (4–8 L) glass vessel is sanitized and dry. Pour the cooled sweet milk oolong tea into the vessel, leaving 2–4 inches of headspace.

’20 Battito (sangiovese, Merlot, Cab Sauv)

’21 Uno + Uno

’19 Montecucco

’18 Montepulciano

’24 Catarratto

’24 Vermentino

’22 Frammento

‘21 Chardonnay

Nv Dealcolized Sparkling Chardonnay

‘21 “lau” Milk Oolong Kombucha

Nv Moscato D’asti

Nv Prosecco Extra Dry

Nv Prosecco Rose

With Vka Tuscan Vodka, Or Belvedere Vodka

With Uncle Val’s Gin Or Dry Fly Gin

With Koenig Idaho Potato Vodka, Or Temple Dry Gin