MOET imperial rose

MOET imperial brut

ORIN SWIFT slander pinot noir

ORIN SWIFT d66 grenache

1000 STORIES zinfandel

PELLET ESTATE cabernet

MCNAB RIDGE zinfandel

RAEBURN cabernet

ERATH resplendent

ARENYA malbec

MERCER BROS. cabernet

MICHAEL DAVID freakshow

MICHAEL DAVID petite petit

WHISPERING ANGEL still rose

STAGG'S LEAP artemis

LA CRAIE pouilly fume

MT. PEAK

CHATEAU ST. MICHELLE mimi

J. VINEYARDS pinot noir

A TO Z riesling

ORIN SWIFT years in the desert

PAZO DAS BRUXAS albarino

STORYPOINT cabernet

RAEBURN chardonnay

Place 4 fresh raspberries into the base of a copper cocktail shaker. Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup. Using a muddler, gently press the raspberries to release juice but avoid pulverizing seeds—muddle until a fragrant, slightly pulpy raspberry purée forms (about 10–15 seconds).

Muddle

Add 0.5 oz dry gin (optional for structure and floral notes) and 2 drops of orange flower water to the muddled raspberries. Fill the shaker with approximately 6 oz of ice. Seal the copper shaker and shake vigorously for 8–10 seconds to chill and lightly dilute the mixture. The goal is to integrate flavors and cool the base without overly crushing remaining fruit.

Build and chill

Open the shaker and double-strain the contents through a fine mesh strainer into a chilled Champagne flute, leaving pulp and seeds behind. The strained liquid should be about 1.25–1.75 oz (the concentrated fruit-juice mixture).

Fine strain into flute

Slowly top the flute with 4 oz of Moët Impérial Rosé Champagne. Pour gently down the side of the glass to preserve effervescence and create an elegant integration of fruit base and bubbles. Do not stir.

Top with Champagne

Express a lemon twist over the glass to release oils, then run the twist along the rim and drop it into the flute. Skewer a single fresh raspberry on a cocktail pick and rest it on the rim or drop it into the glass. Serve immediately while bubbles are lively.

Garnish and serve

If you prefer less sweetness, reduce simple syrup to 0.125 oz. For a non-gin version, omit the gin and increase lemon juice to 0.75 oz for balance. Ensure the flute is chilled to maintain effervescence; do not shake Champagne.

Notes

Moët & Chandon Impérial Rosé Champagne

Fresh raspberries

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Dry gin (optional - light floral)

Orange flower water

Ice (for shaking)

Ice (for serving — chilled flute)

Lemon twist (garnish)

Raspberry (garnish)

Place flute or coupe in freezer for 5 minutes or fill with ice (1 cup) while assembling cocktail to thoroughly chill the vessel.

Chill glass

In a copper shaker tin, add 6 ice cubes, 0.5 oz gin, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, 0.25 oz orange liqueur and 1 dash Angostura bitters.

Build base in copper shaker

Cap the shaker and shake vigorously for 8–10 seconds until the outside of the shaker is frosty and well chilled. This mildly chills and dilutes the base without over-diluting the Champagne that follows.

Shake

Discard ice from the chilled glass if used. Double-strain the chilled cocktail base from the copper shaker into the chilled flute or coupe using a julep/mesh strainer to remove small ice shards and citrus pulp.

Strain

Carefully pour 5 oz (approximately) Moët Imperial Brut down the inside of the glass to top the cocktail. Pour slowly to preserve effervescence and avoid excessive foaming.

Express a lemon twist over the drink (squeeze the peel to release oils), run the twist around the rim, then drop it in. If using edible gold flakes, sprinkle a tiny pinch (≈0.1 tsp) on the surface for a luxe finish.

Finish & garnish

Serve immediately while Champagne is lively. Recommend one serving per glass.

Serve

Moët & Chandon Imperial Brut Champagne

Gin (London Dry)

Simple syrup (1:1)

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Ice (for chilling glass)

Edible gold flake (optional garnish)

If the bottle has been stored at room temperature, place the bottle in the refrigerator for 45–60 minutes to bring the Pinot Noir to the ideal serving temperature of about 55–60°F (13–15°C). If the bottle is too cold, let it sit at room temperature for 10–15 minutes before serving.

Chill to serving temperature

Use a waiter’s corkscrew to remove the cork cleanly. Wipe the bottle lip with a clean cloth to remove any cork particles or dust.

Open the bottle

Pour the wine slowly into a decanter to aerate and allow the aromas to open, especially if the wine has been in bottle for several years or tastes tightly closed. Decant for 15–45 minutes depending on age and intensity. Young Slander Pinot Noir benefits from 15–30 minutes; older bottles may need less aggressive aeration.

Decant (optional)

Pour 4–6 ounces (120–180 ml) per glass, filling each Burgundy-style glass to its widest point to maximize aroma delivery. Avoid overfilling to allow space for swirling.

Pour

Place a small pitcher of filtered water on the table for palate cleansing between sips and pairings.

Serve water

Arrange the thinly sliced brie or camembert and cured meats on a serving board. Allow the cheese to come to room temperature (about 20–30 minutes) before serving so its texture and aromatics are at their best.

Prepare cheese and charcuterie

Slice the baguette and toast or grill the slices until lightly golden and crisp. Serve alongside the cheese and charcuterie for textural contrast.

Toast bread

Place roasted walnuts or Marcona almonds and small pieces of dark chocolate on the board. These provide complementary textures and flavors—nutty, bitter and slightly sweet—that pair well with the wine’s fruit and spice notes.

Serve nuts and chocolate

Encourage guests to first take in the wine’s aroma, then taste small sips while noting balance of red fruit, subtle oak or spice, and silky tannins characteristic of a Pinot Noir. Cleanse palate with water or a piece of toasted bread between pairings.

Tasting notes guidance

ORIN SWIFT Slander Pinot Noir (750 ml bottle)

Wine glasses (Burgundy or Pinot Noir style)

Decanter (optional)

Filtered water (for palate cleansing)

Soft mild cheese (e.g., brie or camembert), thinly sliced

Cured charcuterie (e.g., prosciutto or salami), thinly sliced

Toasted baguette slices or crostini

Roasted walnuts or Marcona almonds

Dark chocolate (70% cacao), small pieces

If the bottle has been stored warm, chill the ORIN SWIFT d66 Grenache in the refrigerator for 20–30 minutes to bring it to a recommended serving temperature of about 60–65°F (15–18°C). Visually inspect the bottle and label to ensure no leakage or damage.

Chill and visual check

Remove the foil capsule with a foil cutter or knife. Center the corkscrew on the cork and insert a waiter’s corkscrew or other opener fully into the cork. Gently pull the cork straight out to avoid cork breakage. Wipe the bottle rim with a clean cloth or napkin to remove any dust or particles.

For this Grenache — which can show bright fruit and some youthful tannin — pour the wine slowly into a decanter and allow it to breathe for 20–40 minutes if the wine is young or recently opened. Decanting helps open aromatics and soften edges. If you prefer, you may skip decanting and simply pour directly into glasses.

Hold the decanter or bottle at the base and pour the wine into large red wine glasses. Fill each glass to roughly one-third full (about 4–5 oz / 120–150 ml) to allow room to swirl and release aromas. If sharing among fewer people, adjust pour sizes accordingly.

Pouring

Before tasting, swirl the glass gently 2–3 times to aerate the wine and sniff to appreciate the nose — expect ripe red fruit, spice, and Grenache character. Take a small sip and let it roll across your palate to note acidity, fruit, tannin, and finish. Serve with light snacks (mixed olives, aged Manchego, or cured salami) and a glass of water for palate cleansing between sips.

Taste and enjoy

If you have leftover wine, replace the cork or use a wine stopper, refrigerate the bottle upright, and consume within 2–4 days for best quality. Alternatively use a vacuum pump or inert gas preserver to extend freshness.

Storage of leftover wine

ORIN SWIFT d66 Grenache (750 ml bottle)

Wine decanter (optional)

Wine glasses (Bordeaux or large red)

Light snacks (optional: mixed olives, aged Manchego or salami)

Store the 1000 Stories Zinfandel upright in a cool, dark place between 55–65°F (13–18°C) until 20–30 minutes before serving. This wine is best served slightly below room temperature—aim for 60–65°F (15–18°C). If warmer than desired, place the bottle in the refrigerator for 20–30 minutes to reach target temperature.

Chill and storage

Use a waiter-style corkscrew or wine opener. Remove the foil capsule cleanly, wipe the top of the bottle with a clean napkin, then insert the corkscrew and remove the cork smoothly to avoid agitation.

Pour the Zinfandel slowly into a decanter if you want to aerate and soften tannins. Decant for 30–60 minutes for a younger bottle; 10–20 minutes is sufficient for a more mature release. Hold the bottle over a candle or light if concerned about sediment and stop pouring when you see sediment reaching the neck.

Decanting (optional)

Use a wine thermometer to verify the wine is between 60–65°F (15–18°C). If too cold, let sit in the glass a few minutes; if too warm, place the bottle in the refrigerator for 10–20 minutes.

Check temperature

Pour 4–5 oz (120–150 ml) per red wine glass, filling to the widest part of the bowl to allow aroma development. For tasting pours, serve 2–3 oz (60–90 ml). Maintain clean pours by wiping the bottle lip between pours.

Place a small carafe of filtered water for palate cleansing beside the glasses. Provide additional empty glasses if guests wish to decant individually. Offer a clean napkin for bottle drips.

Serve with accoutrements

If using a decanter, rinse with warm water before and after use and allow to air dry. Keep the wine thermometer accessible to spot-check temperature during service.

Refill water carafe as needed and ensure glassware is clean, odor-free, and at room temperature (slightly warmed in winter) to avoid chilling the wine too quickly.

1000 Stories Zinfandel (bottle)

Serving glass (red wine glass)

Decanter

Wine thermometer

If the bottle has been stored at cellar/warm temperature, chill it to the ideal serving temperature for Cabernet Sauvignon: 60–65°F (15–18°C). Place the bottle in the refrigerator for 20–30 minutes or in an ice bucket with a 1:1 mixture of ice and water for 10–15 minutes. Avoid over-chilling — too cold will mute flavors.

Use a waiter's corkscrew or wing corkscrew. Cut and remove the capsule below the lip of the bottle, wipe the rim with a clean cloth, and remove the cork steadily to avoid crumbling. Inspect the cork for faults (wetness, seepage) as a quick quality check.

Pour the wine slowly into a decanter in one steady stream, holding the bottle against a light so you can see when sediment (if any) approaches the neck. Stop pouring when you reach the sediment. Let the wine sit in the decanter for 30–60 minutes to open up — younger Cabernets may benefit from longer aeration (up to 2 hours) while older wines may need less.

Decant (optional, recommended)

Pour 4–6 ounces (120–180 ml) per glass into large, tulip/Bordeaux-style glasses. Serve at 60–65°F (15–18°C). Present the bottle for guests to see if serving in a restaurant or formal setting.

Pour and serve

Encourage swirling (to release aromatics), sniffing, and a small sip to coat the palate. Offer water for cleansing between tastes. If tasting multiple wines, rest the palate with plain bread or water.

Tasting and palate care

Arrange clean Bordeaux-style glasses on the table. Fill a pitcher with filtered water and place it nearby for palate cleansing. If using a decanter, set it on the table so guests can appreciate the wine's color and legs.

Pellet Estate Cabernet Sauvignon (bottle)

Decanter (for aeration)

Wine glasses (Bordeaux-style)

Remove the McNab Ridge Zinfandel from storage and let it sit at cool room temperature (about 60–65°F / 15–18°C) for 20–30 minutes if it has been stored in a warmer cellar. This wine is best served slightly below typical room temperature to showcase its fruit and balance.

Room temperature serving (recommended)

If you prefer the wine a bit cooler, place the bottle in the refrigerator for 20–30 minutes or drop 3–4 ice cubes into the glass immediately prior to pouring. Do not over-chill — 15–20 minutes in the fridge is usually enough. If using ice in the glass, be aware it will dilute the wine gradually.

Light chill (optional)

Stand the bottle upright for a few minutes if it was recently moved to allow sediment (if any) to settle. Remove the foil or capsule covering the cork. Use a waiter’s corkscrew or similar opener to remove the cork steadily, keeping the bottle slightly angled to reduce splatter.

Wipe the bottle mouth with a clean cloth or napkin. Hold the glass by the stem and pour a small tasting amount (about 1–2 ounces / 30–60 ml) into the glass. Swirl gently to aerate and sniff to assess aromas.

If the wine is showing well, pour 4–6 ounces (120–180 ml) per serving into large red wine glasses, filling to roughly one-third to one-half full to allow room for swirling.

Swirl the wine gently in the glass to release aromas such as ripe blackberry, dark cherry, spice, and pepper typical of Zinfandel. Take a small sip, let it coat the palate, and note acidity, tannin, fruit, and any oak or vanilla influence.

Optional: garnish with a thin orange slice on the rim for a complementary citrus lift or finish with a light crack of fresh black pepper over the glass for a spicy accent. These are entirely optional and meant for creative presentation rather than traditional service.

Pair McNab Ridge Zinfandel with grilled or barbecued meats, tomato-based pastas, peppery sausages, or aged cheeses. Serve remaining bottle within 2–3 days after recorking and refrigerating; use a wine stopper to minimize oxidation.

McNab Ridge Zinfandel (bottle)

Ice (optional, for slight chilling)

Large red wine glass

Optional garnish: orange slice or fresh cracked black pepper

Check the Raeburn Cabernet Sauvignon bottle for cork condition, vintage label, and temperature. The wine should be stored at cellar/room temperature (~55–65°F / 13–18°C) or slightly cooler; if it has been chilled in a refrigerator, allow it to warm to about 60–65°F (15–18°C) for optimal expression.

Inspect bottle

Remove the foil capsule with a foil cutter or small knife. Wipe the top of the bottle with a clean cloth. Insert a corkscrew and extract the cork carefully to avoid crumbling. Smell the cork and the wine briefly to confirm it is not corked (a musty, wet cardboard aroma).

Open bottle

If the bottle is a young, tannic vintage or you prefer aeration, pour the entire bottle into a decanter. Hold the bottle up to a light and pour steadily; stop if you see sediment reaching the neck (older wines). Allow the wine to sit in the decanter for 20–45 minutes to open up flavors. For older vintage bottles, decant gently and stop when sediment appears in the neck.

Select clean, large-bowled red wine glasses. Rinse and dry them to remove any odors. Pour approximately 5–6 oz (150–180 ml) per glass, filling only to the widest part of the bowl to allow swirling and aeration.

Glassware and pour

Before serving, offer brief tasting notes: Raeburn Cabernet typically shows dark fruit (black cherry, blackberry), moderate to high tannins, oak-derived vanilla and spice, and balanced acidity. Present the bottle for guest recognition, then place the decanter or bottle on the table.

Tasting notes & presentation

Serve with room-temperature water and, optionally, a simple cheese board with aged cheddar, gouda, or blue cheese, charcuterie, olives, and sliced baguette. These accompaniments complement the wine’s tannins and fruit profile.

Accompaniments

If some wine remains, re-cork or use a vacuum stopper and refrigerate upright. Red wine preserved this way will typically keep 2–4 days with modest decline in freshness; decanted wine should be consumed the same day for best quality.

Storage of opened bottle

Raeburn Cabernet Sauvignon (bottle)

Stemmed red wine glasses

Room-temperature water carafe

Simple cheese board (optional)

Pour 3 cups Pinot Noir and 1 cup Dry Riesling (or Sauvignon Blanc) into a large pitcher or heatproof pot and gently stir to combine.

Combine wines

Thinly slice 1 orange, half a lemon, and 1 red apple. Add the orange, lemon, apple slices, and 1/2 cup fresh raspberries to the wine mixture. Press gently with a wooden spoon to release juices from the raspberries and citrus.

Prep fruit

Stir in 3 tablespoons simple syrup, 1 teaspoon honey, and 2 tablespoons orange liqueur to the wine-fruit mixture until dissolved. Taste and add another teaspoon of simple syrup if you prefer a sweeter profile.

Sweeten and flavor

Add 3 whole cloves, 1 cinnamon stick, and 1 star anise to the pitcher. Leave the fresh rosemary sprig in the pitcher for aroma (if you prefer a stronger herbal note, bruise the sprig first by gently crushing it between your palms). If serving warm, heat gently to just below simmer (do not boil) for 8–10 minutes to bloom the spices; if serving chilled, muddle the spices lightly against the fruit with the back of a spoon and refrigerate for at least 2 hours for flavor infusion.

Infuse spices

If you warmed the mixture, remove from heat and allow to cool to room temperature. Strain out whole cloves, cinnamon stick, and star anise if desired for a smoother drink; you may leave fruit in for appearance and flavor.

Strain and chill (if warmed)

Fill wine glasses or stemware halfway with ice (about 2 cups total distributed among servings). Pour the sangria mixture into glasses about two-thirds full, then top each glass with chilled club soda (about 2–3 ounces per serving) to add lift and effervescence. Adjust soda to taste.

Garnish each glass with a few raspberries, a slice of orange or apple, and a sprig of fresh rosemary and/or mint. Serve immediately.

Garnish

Pinot Noir (medium-bodied red wine)

Dry Riesling or Sauvignon Blanc (for brightness)

Orange, thinly sliced (about 1/4-inch)

Lemon, thinly sliced

Red apple, cored and thinly sliced

Honey (mild floral)

Whole cloves

Cinnamon stick

Star anise

Fresh rosemary sprig (for aroma/garnish)

Club soda or lightly sparkling water (chilled)

Ice cubes

Fresh mint leaves (optional, for garnish)

Remove any foil or capsule covering the cork and wipe the bottle neck with a clean cloth. Check the label for vintage and any producer notes you want to share with guests.

Inspect and prepare bottle

Use a waiter’s corkscrew or wine key. Center the screw on the cork and insert until only one spiral remains visible. Pull the cork out with steady upward pressure to avoid crumbling. Wipe the bottle rim if any cork particles appear.

Pour the Malbec into a decanter and allow it to breathe for 20–40 minutes to soften tannins and release aromas. For younger, robust Malbecs, 30–60 minutes can be beneficial. If you do not have a decanter, pour a small glass and let the bottle rest open for 20–30 minutes.

Decant or rest (optional but recommended)

Ideal serving temperature for Malbec is 15–18°C (59–64°F). If the wine is warmer, create a quick ice bath: fill a bucket or large container with 3 cups ice and 2 cups cold water, then submerge the bottle for 6–10 minutes. Do not over-chill; Malbec benefits from slightly cooler-than-room temperature, not refrigerator-cold.

Chill briefly if needed

Pour about 4–6 ounces (120–180 ml) per glass, filling glasses to the widest part to allow swirling. Serve with available pairings. Encourage guests to swirl, sniff, and sip to appreciate aromas of dark fruit, spice, and chocolate characteristics commonly found in Malbec.

Bring cheeses to room temperature 20–30 minutes before serving for best flavor. Arrange sliced cheddar or Manchego and cured meats on a platter.

Moet Imperial Rose

Moet Imperial Brut

Orin Swift Slander Pinot Noir

Orin Swift D66 Grenache

1000 Stories Zinfandel

Pellet Estate Cabernet

Mcnab Ridge Zinfandel

Raeburn Cabernet

Erath Resplendent

Arenya Malbec

Mercer Bros. Cabernet

Michael David Freakshow

Michael David Petite Petit

Whispering Angel Still Rose

Stagg's Leap Artemis

La Craie Pouilly Fume

Mt. Peak

Chateau St. Michelle Mimi

J. Vineyards Pinot Noir

A To Z Riesling

Orin Swift Years In The Desert

Pazo Das Bruxas Albarino

Storypoint Cabernet

Raeburn Chardonnay