Wycliff Brut

Roederer Estate Brut

Veuve Clicquot Ponsardin Brut Champagne

Moet et Chandon Imperial Champagne

Domaine Carneros Methode Traditionelle Brut, 2019

Maschio Prosecco

$36.00/Pitcher Pinot Grigio, peach brandy, Sprite, orange juice, and fresh fruit.

Pinot Grigio Sangria

Risata Moscato d’Asti

$36.00/Pitcher California Cabernet, peach Brandy, Sprite, orange juice, and fresh fruit.

Cabernet Sangria

$36.00/Pitcher Sparkling white wine, elderflower liqueur, club soda, and housemade blackberry syrup.

Sparkling Blackberry Sangria

$36.00/Pitcher Sparkling Rose with sugared strawberries, peach brandy, ruby red grapefruit juice, and soda water.

Rose Sangria

Unfiltered Amber Ale / Burlington, VT / 5%

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Coors Banquet

Dogfish Head Seaquench Ale

Samuel Adams American Light

Yuengling Lager

Corona Light

Corona

Heineken

Michelob Ultra Light

Miller Lite

Bud Light

Budweiser

Downeast Cider

Place the bottle of NV California Brut in the refrigerator for at least 3 hours before serving. If short on time, set bottle in a bucket of ice and cold water for 20–30 minutes until well chilled (target serving temperature 45–50°F / 7–10°C).

Chill the bottle

If using an ice bucket for service, fill the bucket with ice and a little cold water and set the chilled bottle inside. Keep bottle in bucket between pours to maintain temperature.

Remove foil and wire cage while keeping your thumb on top of the cork. Tilt the bottle at a 45° angle, hold the cork, and slowly twist the bottle (not the cork) to ease the cork out with a quiet pop. Wipe the lip with a clean napkin.

Open the bottle safely

Pouring: Hold the flute or coupe at a slight angle and pour a small amount to allow initial foam to settle. Continue filling to about two-thirds full (approximately 4–5 ounces / 120–150 ml per glass). Pour gently down the side to preserve bubbles.

Lemon or orange twist: Use a vegetable peeler or paring knife to cut a thin strip of peel, avoiding the bitter white pith. Twist over the glass to release oils and drop into the flute or rest on the rim.

Berries: Rinse strawberries or raspberries and pat dry. Hull and slice strawberries if large. Drop one small berry into each flute for a touch of fruitiness and visual appeal.

Serve immediately: Present flutes to guests while bubbles are lively. Re-corking: if any wine remains, re-cover with a proper sparkling wine stopper and store upright in the refrigerator for up to 2–3 days; note bubbles will diminish over time.

Ensure glasses are clean and free of detergent residue which can flatten bubbles. Chill glasses briefly in the fridge if desired. Use a proper sparkling wine stopper to retain carbonation in any unfinished bottle.

Brut-style sparkling wine (NV California)

Lemon twist or orange peel

Fresh strawberries or raspberries

Champagne flute or coupe

Wine key or bottle opener

Ice bucket (optional)

Place the Roederer Estate Brut in the refrigerator for at least 3–4 hours prior to serving, or chill rapidly in an ice bucket filled with equal parts ice and cold water for 20–30 minutes until the bottle reaches about 43–50°F (6–10°C). Proper chilling preserves the mousse and aromatic balance.

Place clean crystal flutes in the refrigerator for 10–15 minutes or set them in a separate tray in the freezer for 5–10 minutes. Do not freeze glassware solid — just cool so condensation is minimized and the wine stays colder in the glass.

Chill the glassware (optional)

With the bottle chilled, hold it at a 45-degree angle away from people and break the foil below the lip. Remove the foil cleanly, leaving the cork cage (muselet) exposed.

Prepare and remove foil

Loosen the wire cage by untwisting the tab (typically 6 half-turns). Keep a thumb over the cork while doing this to prevent sudden release. Keep the bottle angled away from guests and fragile items.

Untwist and hold the cork

Place a towel over the cork and hold it firmly. Grip the base of the bottle and slowly twist the bottle (not the cork) with your other hand. Apply steady pressure so the cork eases out with a gentle 'sigh' or soft pop rather than an explosive pop. Aim for a restrained release to preserve bubbles and avoid spills.

Control the cork

Pour a small amount (about 1–2 ounces / 30–60 ml) into each flute to allow initial release of carbonation and aromas. Then continue filling each flute to about two-thirds full (approximately 4–5 ounces / 120–150 ml per glass). Hold the glass at a slight angle and pour down the side first to preserve mousse, then straighten as the glass fills.

Pouring technique

If using a lemon twist or orange peel, express the oils over the glass by holding the peel over the rim and giving it a quick twist, then drop it into the flute. For a strawberry garnish, place a hulled whole berry on the rim or drop a small halved berry into the flute for a hint of fruit.

Add optional garnish

Serve immediately with light hors d'oeuvres: oysters, smoked salmon canapés, blinis with crème fraîche, or mild cheeses. Keep the bottle in the ice bucket between pours to maintain temperature.

Accompaniments

If you have leftover wine, reseal with a sparkling wine stopper and store upright in the refrigerator. Consume within 1–3 days for best effervescence and flavor; expect gradual loss of bubbles and aromatics after the first day.

Storage of opened bottle

Roederer Estate Brut (chilled)

Fine crystal or sparkling wine flutes (clean, chilled)

Lemon twist or thin orange peel

Fresh strawberries (hulled, optional)

Ice bucket with ice and water (for chilling)

Place the Veuve Clicquot Ponsardin Brut bottle in the refrigerator for at least 3–4 hours before serving. If you need to chill it quickly, prepare an ice bath: fill a bucket or large container with 2 cups of ice and 1 cup of cold water, then submerge the bottle for 20–30 minutes, rotating occasionally until the bottle feels cold to the touch (about 45°F / 7°C).

Select clean, dry Champagne flutes. Do not rinse with warm water immediately before use; cool, dry glasses preserve bubbles better. If glasses are warm, chill them briefly in the refrigerator or by placing them in the freezer for 5–10 minutes.

Prepare flutes

Once chilled, remove the foil capsule by tearing along the pre-cut lip. Loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45-degree angle away from people or breakable items. While maintaining a firm grip on the cork, twist the bottle (not the cork) slowly and gently to ease the cork out. Aim for a quiet sigh rather than a loud pop to retain effervescence and prevent spillage (about 5–10 seconds).

Pour the Champagne slowly down the side of each flute, filling to about two-thirds full to preserve bubbles and aroma. Pour in a steady stream, allowing the foam to settle before topping up to the desired level. For six flutes, pour in sequence so bubbles settle between fills.

Present the flutes on a tray or place them on the table. Keep the remaining bottle in an ice bucket (ice + a small amount of water) to maintain temperature. If returning the bottle to the bucket after serving, keep it upright to preserve carbonation.

Serve

If desired, place one lemon twist on the rim of each flute or drop a single raspberry or a halved strawberry into the base of each glass. These additions add a subtle fruit aroma without overpowering the wine. Avoid heavy fruit or too much garnish as it can alter the Champagne’s delicate profile.

Add a garnish

Serve light hors d'oeuvres such as gougères, smoked salmon blinis, oysters, or mild cheeses alongside the Champagne. Provide small serving utensils or toothpicks so guests can easily help themselves.

Offer pairings

If you do not finish the bottle, reseal with a Champagne stopper designed to hold pressure. Refrigerate the bottle upright; consume within 1–3 days for best bubble retention and flavor. Avoid sealing with an ordinary cork or leaving the bottle at room temperature.

Storage after opening

Veuve Clicquot Ponsardin Brut Champagne (chilled)

Cold water

Champagne flutes

Lemon twist (thinly cut)

Strawberries (halved)

Raspberries

Light hors d'oeuvres (e.g., gougères or smoked salmon blinis)

Place the Moët & Chandon Impérial bottle in an ice bucket filled with ice and cold water for 20–30 minutes, or refrigerate upright for at least 3–4 hours before serving until the temperature reaches about 45–50°F (7–10°C).

Wash and hull the strawberries. For a classic presentation, slice each strawberry vertically about three-quarters of the way up so it can sit on the rim of a flute. Pat dry with a towel.

Prepare garnishes (optional strawberries)

Using a vegetable peeler or small sharp knife, cut thin strips of lemon peel avoiding the bitter white pith. Gently twist each strip to release oils and set aside on a plate.

Prepare lemon twists (optional)

Remove the chilled bottle from the ice bucket. Wipe the bottle dry with the towel to avoid water droplets. Keep the bottle at an angle (45°) away from people and other breakables when opening.

Untwist and remove the foil (or cut just below the lip). Keep your thumb over the cork while removing the wire cage. Hold the cork and slowly twist the bottle (not the cork) to ease it out with a quiet pop — control the pressure to avoid fountain effect. Aim for a gentle sigh rather than a loud pop.

Tilt each chilled champagne flute at about 45°. Pour a small amount (about 1–2 oz / 30–60 ml) to warm the glass slightly, then continue to fill to about two-thirds full (approximately 4–5 oz / 120–150 ml per flute). Pour slowly down the side to preserve bubbles and minimize foam. Leave a small head of bubbles at the top.

If using, place a sliced strawberry on the rim of each flute or drop a whole small strawberry into the glass for a fruity accent. Alternatively, hang a lemon twist on the rim or drop it briefly into the flute to impart a subtle citrus aroma. Do not overdo garnish to preserve the champagne's aroma and flavor.

Add garnishes

Chill glassware: Place flutes in the refrigerator for 20–30 minutes before service or keep them in a chilled glass rack. Do not freeze glasses as that mutes aroma and can crack glass.

Set up service area: Keep the remaining bottle in the ice bucket to maintain temperature. Provide a small towel beside the bucket to wipe drips and a tray if transporting glasses.

Serve immediately: Present filled flutes to guests promptly so they experience the champagne at its proper temperature and with lively effervescence. Re-corking: If there is leftover champagne, reinsert the cork or use a champagne stopper and return to the ice bucket; consume within 24–48 hours for best effervescence retention.

Moët & Chandon Impérial Champagne (chilled)

Fresh strawberries (optional)

Lemon twist (optional)

Champagne flutes (chilled)

Ice bucket with ice

Towel or cloth

If the bottle is not already well chilled (recommended serving temperature 42–48°F / 6–9°C), place it in an ice bucket filled with ice and about 1 cup of cold water for 15–20 minutes. Alternatively, put it in the refrigerator for at least 3 hours.

While the bottle chills, make 1–2 citrus twists per glass: use a vegetable peeler or sharp knife to cut thin strips of lemon or orange peel, avoiding white pith. Set aside on a small plate.

Prepare garnishes (optional)

Remove the foil and wire cage while keeping one hand over the cork. Hold the bottle at a 45° angle, gripping the cork and slowly twisting the bottle (not the cork) to gently ease the cork out. Expect a soft sigh rather than a loud pop. Wipe the bottle lip with a towel or napkin after opening.

Open the bottle

Pour the wine into chilled champagne flutes or white wine glasses, filling each about one-third full (approximately 3–4 oz / 90–120 ml) to preserve effervescence and concentrate aromas. Add a citrus twist to each glass if desired.

Pour

Select clean, dry champagne flutes to showcase the Champagne’s mousse and delicate bubbles. If flutes are not available, tulip-shaped white wine glasses are a good alternative to concentrate aromas.

Use a towel or napkin to hold the bottle neck while opening and to wipe any drips after pouring.

Serve freshly shucked oysters on crushed ice with lemon wedges. The bright acidity and minerality of the Brut complement the briny oysters. Allow guests to take an oyster, squeeze a little lemon, and sip the wine between bites.

Oysters

Arrange blini or thin toast points, top with a small dollop of crème fraîche (optional), a slice of smoked salmon, and a sliver of lemon. The wine’s fine mousse and toasty autolytic notes pair well with the salmon’s richness.

Smoked salmon & blini

Serve slices of triple-cream cheese with light crackers and a simple citrus-dressed salad to balance the cheese’s creaminess while highlighting the wine’s freshness.

Cheese & salad

Domaine Carneros Méthode Traditionnelle Brut, 2019 (chilled)

Ice (for quick chilling, optional)

Water (for ice bucket)

Lemon or orange twist (garnish, optional)

Champagne flutes or white wine glasses

Ice bucket or large bowl

Towel or napkin

Fresh oysters (shucked)

Blini or thin toast points

Smoked salmon

Triple-cream cheese (such as Brillat-Savarin)

Light citrus salad (mixed greens with lemon vinaigrette)

Refrigerate the bottle of Maschio Prosecco for at least 3 hours (best served well chilled at 6–8°C / 43–46°F).

When ready to serve, wipe the bottle neck dry. Hold the bottle at a 45° angle and gently twist the bottle (not the cork) to ease the cork out. Listen for a soft sigh rather than a loud pop to preserve bubbles.

Pour the Prosecco into chilled flute glasses, filling each about two-thirds full (roughly 100–120 ml per flute) to preserve effervescence and allow aroma to concentrate.

Express a lemon peel over each glass by holding the peel over the rim, skin-side down, and giving it a quick twist to release oils. Rub the peel lightly on the glass rim, then drop the twist into the flute. Optionally float an edible flower on the surface for an elegant touch.

If making Aperol Spritz-style serves (makes 4), place 2 large wine or rocks glasses in the fridge or fill them with ice to chill.

Add 1 1/2 tablespoons (about 22.5 ml) Aperol to each glass.

Add 1–2 large ice cubes (or 3–4 regular cubes) to each glass.

Pour 120 ml chilled Maschio Prosecco evenly across the 4 glasses (about 30 ml each) or pour 90–100 ml per glass if you prefer a stronger spritz ratio; adjust to taste.

Top each glass with 30 ml chilled soda water (about a splash) to add lift and lighten the drink. Gently stir once with a bar spoon to combine—do not vigorously stir to preserve bubbles.

Garnish each spritz with an orange slice on the rim and a lemon twist or edible flower if desired. Serve immediately.

Maschio Prosecco (or other NV Italian Prosecco)

Fresh lemon peel

Edible flowers (optional, for garnish)

Aperol (or Campari for a more bitter spritz)

Soda water (chilled)

Ice cubes

Orange slice (for garnish)

Wash all fruit under cold running water. Peel the lemon. Slice the peaches into thin wedges (about 1/4-inch thick). Slice the oranges into rounds, then halve the rounds if large. Slice the lemon into thin rounds. Halve the grapes.

Wash and slice

Place the sliced peaches, orange rounds, lemon rounds, and halved grapes into a large (2–3 quart) pitcher. Reserve a few attractive slices for garnish if desired.

Pour the peach brandy over the fruit in the pitcher, then add the simple syrup. Gently stir with a long spoon to coat the fruit. Allow the fruit to macerate for at least 20–30 minutes at room temperature or up to 2 hours in the refrigerator to let the flavors meld.

Soak with brandy and syrup

After maceration, pour in the Pinot Grigio and orange juice. Stir gently to combine, scraping any fruit that has settled on the bottom so juices incorporate into the liquid.

Taste the mixture and adjust sweetness if needed. If you prefer a sweeter sangria, stir in up to an additional 15–30 ml simple syrup (or honey syrup) to taste.

Cover the pitcher and chill the sangria for at least 30 minutes to 1 hour. Chilling allows flavors to marry and keeps the carbonation of the soda when added just before serving.

Just before serving, add the chilled Sprite (500 ml) to the pitcher and gently stir once to combine. Do not add the soda too early or it will go flat.

Add ice cubes to the pitcher if serving immediately, or place ice in individual glasses to avoid diluting the whole pitcher. Add reserved fruit slices and mint leaves for garnish.

Ladle sangria into glasses, ensuring each glass gets a generous portion of fruit. Garnish each glass with a sprig of mint and a slice of orange or peach on the rim if desired.

Serve chilled. Leftover sangria (without added ice) can be refrigerated for up to 48 hours; add fresh soda and ice when serving again.

Pinot Grigio (dry white wine)

Peach brandy (or peach schnapps)

Orange juice (freshly squeezed preferred)

Sprite (or lemon-lime soda), chilled

Simple syrup (1:1 sugar to water) or honey syrup

Peaches, ripe but firm

Oranges

Lemon

Green grapes (seedless), halved

Fresh mint leaves (optional, for garnish and aroma)

Slices of orange or peach for pitcher rim (optional)

Place the bottle of Risata Moscato d’Asti in the refrigerator for at least 3 hours prior to serving. If short on time, submerge the bottle in an ice bucket filled with ice and water for 20–30 minutes until well chilled (about 6–8°C / 43–46°F).

Choose appropriate glassware: a small sparkling wine flute, a coupe or a chilled white wine glass. Rinse glasses briefly with cold water and place them in the fridge or freezer for 10–15 minutes for extra chill, if desired.

Prepare glassware

Remove the foil capsule and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people and slowly twist the bottle (not the cork) while easing the cork out gently. Moscato d’Asti is lightly sparkling and low-pressure compared to Champagne, so the cork should come out with a soft sigh rather than a pop.

Pour the wine gently into chilled glasses, filling each glass about one-third full to preserve the light effervescence and aromatic head (roughly 4–5 oz / 120–150 ml per glass). Avoid vigorous pouring to keep the bubbles delicate.

Pouring

If desired, add a small sprig of fresh mint or a thin slice of lemon or orange to each glass for a subtle aromatic accent. Do not add ice directly to the wine — it will dilute the delicate flavors — unless serving a spritz-style cocktail.

Garnish (optional)

Serve immediately while cool and lightly effervescent. Moscato d’Asti pairs well with fresh fruit, light desserts (like fruit tarts or panna cotta), and soft cheeses.

Enjoy

Risata Moscato d’Asti (NV)

Wine glasses (sparkling / coupe / white wine)

Ice bucket or chilled refrigerator

Optional garnish - fresh mint sprigs

Optional garnish - thin lemon or orange slices

In a 1.5–2 quart pitcher, pour 1 pitcher (about 1 bottle equivalent) of chilled California Cabernet Sauvignon. Add 3 tablespoons peach brandy and 1 cup chilled orange juice. Stir gently to combine.

Combine liquids

Taste the mixture. If you prefer a slightly sweeter sangria, add 2 teaspoons simple syrup and stir until dissolved. Adjust sweetness to your preference (add up to 1 tablespoon total if needed).

Sweeten (optional)

Cover the pitcher and refrigerate the sangria base for at least 1 hour (ideally 2–4 hours) so the flavors meld and the fruit infuses the wine.

Chill

Just before serving, gently stir in 2 cups chilled Sprite (or lemon-lime soda) to retain carbonation. Do not add soda far in advance or it will go flat.

Add soda before serving

While the sangria chills, thinly slice 1 navel orange and 1/2 lemon. Pit and slice 1 peach into wedges. Halve 3/4 cup red seedless grapes. Place all prepared fruit into the chilled pitcher with the sangria base so the fruit can macerate and release flavor (add fruit when you first refrigerate for best infusion).

Prepare fruit

Fill individual glasses with 1/2 to 1 cup ice as desired. Pour sangria into glasses, making sure each pour includes some fruit pieces. Garnish each glass with a fresh mint sprig and, if desired, a thin wheel of orange on the rim.

Leftover sangria (without added ice) will keep covered in the refrigerator for up to 48 hours. Add soda and ice just before serving again to maintain freshness and fizz.