Nonna's Selection Of Red, White & Bubbles Recipe
Recipe information
Make Nonna's Selection Of Red, White & Bubbles in just 30m. Ask for today's selections
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Ingredients
Red Wine Selection
White Wine Selection
Bubbles (Sparkling) Selection
Accompaniments
Red Wine Selection
1. Choose bottles
Ask the server or check the menu for today's red selections. Choose three reds that represent the range (light, medium, full-bodied) — for example a Pinot Noir, Sangiovese, and a Cabernet or other fuller red.
2. Temperature and decanting
Ensure bottles are at appropriate serving temperatures: light reds 13–15°C, fuller reds 15–18°C. If a red is young and tannic, decant for 30–60 minutes to open aromas. Pour a small taste to confirm readiness.
3. Tasting pours
Pour a tasting measure (~3 tablespoons) of each red into separate glasses for each guest. Provide a spittoon if guests prefer to spit. Offer water for palate cleansing between tastings.
White Wine Selection
4. Choose bottles
Ask for today's white selections and choose three that show contrast (crisp & unoaked like Pinot Grigio, richer like oaked Chardonnay, and an aromatic white such as Riesling or Sauvignon Blanc).
5. Chill and present
Chill whites to 7–12°C depending on style. Use an ice bucket for immediate service and remove from ice 2–3 minutes before pouring to avoid over-chilling.
6. Tasting pours
Pour ~3 tablespoons of each white into separate glasses for each guest. Encourage smelling then sipping, cleansing the palate with water and plain crackers between samples.
Bubbles (Sparkling) Selection
7. Choose bottles
Ask for the current sparkling selections. Choose two that illustrate different styles (e.g., dry Prosecco and a finer-method sparkling or Champagne).
8. Chill and open safely
Chill sparkling wines to 6–10°C. To open, hold the cork and twist the bottle slowly, controlling the cork so it pops gently. Use a towel and point the bottle away from people.
9. Tasting pours
Pour small tasting measures (~3 tablespoons) into flutes or small glasses. Note bubbles, aroma and palate; cleanse with plain water or a neutral cracker between samples.
Accompaniments
10. Assemble tasting bites
Create a small board with a range of cheeses (soft, semi-firm, aged), a few cured meats, olives, and some sliced baguette or crackers. This provides neutral and contrasting flavors to test pairing with each wine.
11. Serve and guide
Serve the accompaniments alongside the wine flights. Offer brief tasting notes or suggestions (e.g., pair lighter whites with fresh cheeses, full reds with aged cheeses or cured meats, and bubbles with salty or fried bites). Encourage guests to taste wines both on their own and with bites to discover pairings they prefer.
12. Clean palate and finish
Provide water and plain crackers for palate cleansing between samples. When finished, reseal or properly store unfinished bottles: chill whites and bubbles, cork or stopper sparkling, and put reds upright in a cool place if not finished immediately.
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