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

Place the Sauvignon Blanc bottle in the refrigerator for at least 2 hours prior to serving. If short on time, use the wine chiller sleeve or place the bottle in an ice bucket filled with ice and water for 20–30 minutes until it reaches approximately 8–10°C (46–50°F).

Chill and prepare

When ready to serve, wipe the bottle dry and keep it in the ice bucket or chilled sleeve on the service table so it remains cold between pours.

Remove the Pinot Noir/Merlot from refrigeration about 20–30 minutes before service so it warms to roughly 15–18°C (59–64°F). If the wine is too warm, place it briefly in an ice bucket (5–10 minutes) and recheck temperature.

Bring to serving temperature

If the red is young and tannic, open and decant 20–30 minutes prior to serving to allow aromas to open. For an older red, decant to separate any sediment and serve immediately.

Optional decanting

Chill the dry rosé in the refrigerator for 1–2 hours or in an ice bucket for 20–30 minutes to reach 8–12°C (46–54°F). Keep chilled on the serving table similar to the white wine.

Arrange 6 stemmed glasses per flight station or guest — label tasting cards with the wine name, vintage (if applicable), and tasting order number. Provide a notepad and pen for each guest.

Set up glasses and tasting cards

Plan a rotating tasting so guests sample all 6 pours (for example: small 2–3 oz pours). Typical tasting pour sizes: 2 oz (60 ml) for a short tasting, 3 oz (90 ml) for a fuller impression. For six rotating wines, pour 2–3 oz per wine per guest. Use the following rotation structure: start with the chilled white, follow with the rosé, then the lighter red, then repeat with the remaining three rotating wines (if you have different bottlings for white/red/rosé rotate bottles so guests taste a variety). Keep the white and rosé chilled and the red at serving temperature between pours.

Pouring & rotation plan

Provide a spittoon or pitcher for guests who prefer to spit or rinse between samples. Offer a small snack plate with plain bread or crackers and mild cheese to cleanse the palate between wines.

Encourage guests to observe color, swirl and sniff, take a small sip and let the wine coat the palate. Use the tasting cards to note aromas, flavors, acidity, tannin (for reds), and overall impression. Rotate through all wines in the planned order, adjusting tempo so each guest has time to evaluate each wine.

Tasting etiquette & notes

As bottles are finished, replace with the next rotating bottle and maintain appropriate temperatures. Remove empty glasses and replenish palate cleansers as needed.

Service cleanup

Chilled Sauvignon Blanc (or similar crisp white)

Ice bucket or wine cooler

Wine chiller sleeve or ice

Light to medium-bodied Red (Pinot Noir or Merlot)

Wine decanter (optional)

Dry Rosé

Stemmed wine glasses (white, red, rosé — at least 6 total)

Small tasting cards or labels

Tasting notepads and pens

Spittoon or pitcher (for guests who rinse/spit)

Small snack plate (light palate cleansers: bread/crackers, mild cheese)

$6 ROTATING WINES

Make $6 ROTATING WINES Recipe in just 1h . White / Red / Rose

$6 ROTATING WINES

Descriptors

Tasting Notes

Food Pairings

You might also like