Name: Coro Restaurants Seasonal Flights Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 3 oz Sauvignon Blanc (bottle portion); 3 oz Unoaked Chardonnay (bottle portion); 3 oz Riesling (off-dry); 3 oz Pinot Noir; 3 oz Gamay or Beaujolais; 3 oz Young Cabernet or Merlot; 3 oz Brut Champagne or Sparkling Wine; 3 oz Prosecco or Cava (seasonal fruit-forward); 3 oz Dry Rosé; 6 oz Water (still) - small carafe or glass; 6 pieces Crackers or sliced baguette; 3 oz Assorted cheeses (mild to sharp), thinly sliced; 2 oz Cured meats (optional), thinly sliced; 3 oz Seasonal fruit (grapes, apple slices or stone fruit); 1 oz Nuts (toasted almonds or Marcona); 2 pieces Palate cleansers (lemon slice or green apple wedge); 1 piece Tasting flight board or tray; 3 pieces 3 tasting glasses per flight (small stemware); 3 pieces Labels or tent cards for wine IDs

Method

White Flight

Chill and measure

Chill the Sauvignon Blanc, Unoaked Chardonnay, and Riesling to 45–50°F (7–10°C). Pour 3 oz of each into three small tasting glasses and place them on the tasting board left to right in order recommended (lightest to fullest).

Label each pour with tent cards including varietal, producer, vintage (if desired) and short tasting note (e.g., citrus, green apple, floral).

Arrange accompanying crackers, small slices of cheese, fruit and a water glass beside the flight to help cleanse the palate between sips.

Red Flight

Bring to serving temperature

Bring Pinot Noir and Gamay to 55–60°F (13–16°C). Young Cabernet or Merlot can be slightly cooler at 60–65°F (15–18°C). Let red bottles breathe 10–20 minutes if they are tight or tannic.

Measure and pour 3 oz of each red into three tasting glasses. Place them on the board left to right from lightest body (Pinot/Gamay) to fullest (Cabernet/Merlot).

Add small portions of firmer cheeses and cured meats to complement reds, plus water and palate cleansers on the side.

Sparkling / Rosé Flight

Chill Brut, Prosecco/Cava, and Dry Rosé to 40–45°F (4–7°C). Pour 3 oz of each into suitable stemware or flute and arrange on the board.

Include light, fresh accompaniments (soft cheese, seasonal fruit, nuts) and note any seasonal fruit-forward characteristics on the tent cards.

Accompaniments (per flight)

Portion the cheeses into thin slices (approximately 3 oz total) and arrange near the corresponding wine types: fresh/mild cheeses with whites and rosé, firmer/aged cheeses with reds.

Place 6 crackers or baguette slices per flight, and small piles of nuts. Add 2 pieces of palate cleansers (lemon slices or green apple wedges) to refresh the palate between pours.

Provide a 6 oz glass or small carafe of still water for sipping between wines.

Presentation & Service

Set a tasting board or tray for each guest with three numbered glasses, corresponding tent cards, and the selected accompaniments arranged neatly.

Serve flights in this order for most enjoyable progression: sparkling/rosé (if included) → white → red. Explain brief tasting prompts: look (color/clarity), swirl (legs), smell (aromas), taste (acidity, fruit, tannin, finish).

Refresh pours or swap wines as guests request. Cleanse glasses between flights if desired.