Grillo Recipe

1. Chill the bottle (recommended)

If the bottle is at room temperature, chill it to around 8–10°C (46–50°F) before serving. For a quick chill, place the bottle in a bucket with ice and cold water for 15–20 minutes. If using only ice, wrap the bottle and roll gently for 20–25 minutes. Alternatively, place the bottle upright in the refrigerator for 2–3 hours.

2. Open the bottle

Hold the bottle steady and remove the foil capsule. Use a waiter’s corkscrew (or preferred opener) to remove the cork cleanly. Wipe the bottle neck with a clean napkin to remove any sediment or foil fragments.

3. Decanting (optional)

Grillo is typically a bright, aromatic white and usually does not require decanting. If you prefer aeration, pour slowly into a clean decanter and allow to rest for 10–15 minutes to open aromatics.

4. Serving temperature and portion

Pour 120–150 ml (about 4–5 fl oz) per glass. Serve chilled at approximately 8–10°C. Taste the wine and adjust temperature by returning the bottle briefly to ice if it warms quickly in warm environments.

5. Select a clean white wine glass. If desired, twist a thin slice of lemon peel over the glass to express oils and either drop it in or serve on the rim as a subtle complement to Grillo’s citrus and floral notes. Do not overpower the wine with heavy garnishes.

6. Place glasses on the table and serve immediately after pouring. Provide small water carafes or a clean jug for guests who may want to top up without opening a new bottle.