Vino Recipe

Name: Da Claudios VINO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 bottle House Red Wine (bottle); 1 bottle House White Wine (bottle); 1 bottle House Rosé Wine (bottle); 4 each Wine glasses (red); 4 each White/rosé wine glasses; 1 each Ice bucket (for chilling white/rosé); 1 each Wine opener (waiter's corkscrew); 1 each Decanter (optional for red); 1 each Measuring pourer or jigger; 2 each Clean cloth or napkin

inspired by

@daclaudio

Mar 02 2026

•

30m

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Serves 6

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Recipe information

Make Vino in just 30m. House Red, White OR ROSE Wines by tHE GLASS

Prepare Wine for Service

1. Chill white and rosé

Place the bottle of house white and the bottle of house rosé in a refrigerator for at least 2 hours before service, or in an ice bucket filled with equal parts ice and water for 20–30 minutes until the bottle reaches 45–55°F (7–13°C).

2. Bring red to proper temperature

If stored chilled, remove the house red from refrigeration 20–30 minutes before service to allow it to warm to roughly 60–65°F (15–18°C). If the red is bottle-conditioned or has sediment, plan to decant.

3. Inspect glassware

Select a clean appropriate glass: a larger-bowled red glass for red wine, and a smaller-bowled white/rosé glass for white or rosé. Wipe rims with a clean cloth to remove any water spots or residue.

Opening and Pouring

4. Open the bottle

Use the waiter’s corkscrew to cut the foil below the lip, remove the foil, and clean the top of the bottle with a cloth. Insert the corkscrew into the cork and gently extract the cork. For screwcap bottles, remove the cap and wipe the rim.

5. Decant red (optional)

If decanting red, hold the bottle over a light and pour slowly into a decanter until you see sediment approach the neck (if present). Stop pouring. Let the red breathe in the decanter for 15–30 minutes for young or tannic wines, longer for structured wines as needed.

6. Measure the pour

Use a measuring pourer or jigger to pour the wine by the glass. Standard house pours are 5 fl oz (150 ml) for a full glass or 3–4 fl oz (90–120 ml) for a tasting/half pour—confirm your venue’s portion. Hold the glass by the stem and pour gently, filling to roughly one-third to one-half of the bowl (about 150 ml).

7. Present and finish

Present the bottle briefly to the guest (showing label) if customary. Place the bottle to the side, set the glass on the table, and offer a small sip for approval if service style requires it. Wipe any drips from the bottle with the cloth.

Service & Storage

8. Keep white/rosé chilled

Return opened bottles of white and rosé to the ice bucket between pours to maintain 45–55°F (7–13°C). Replace ice/water as needed.

9. Store opened red

Recork opened red bottles and store upright in a cool, dark place; refrigerate if you want to slow oxidation, removing to serving temperature before the next pour.

10. Label and date opened bottles

For quality control, label opened bottles with the date and time opened. Generally consume opened white/rosé within 3–5 days and red within 3–7 days depending on style and preservation.

11. Clean up

After service, wash wine glasses by hand or in a dishwasher designed for stemware, store decanter and tools, and sanitize the service area.