Wycliff Brut Recipe

1. Chill the bottle

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).

2. 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.

3. Open the bottle safely

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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.