Clendenen Family Pp Central Coast Ca 2019 Recipe

Inspect & Chill

Inspect the bottle visually for any sediment, leakage, or damaged cork. This 2019 Central Coast red (likely Rhône-style or Bordeaux blend typical from Clendenen) can be served slightly below room temperature. If the bottle is warm (above 70°F / 21°C), place the bottle in an ice bucket with ice and a little water for 10–15 minutes to bring it to a recommended 60–65°F (15–18°C). If already cool, proceed.

Rinse glassware: pour a small splash (about 1 tablespoon) of filtered water into the large red wine glass, swirl to rinse, and discard. This removes dust and helps moderate initial temperature.

Open the Bottle

Using the waiter’s corkscrew, cut and remove the foil. Center the screw on the cork and insert fully, then lever out the cork slowly to avoid disturbing sediment. For older bottles with fragile corks, work slowly and consider a two-lever method or use an Ah-So opener.

Assess Sediment and Decide on Decanting

Hold the just-opened bottle to a light source. If you see sediment or the wine appears tawny at the neck, decant. Even if no sediment is visible, decanting can open up the aromas for a 2019 vintage. If decanting, slowly pour the wine into a decanter in one steady motion until you see the sediment reach the neck; stop before pouring the sediment into the decanter.

If not decanting, pour a small splash (about 2–3 ounces / 60–90 ml) into the glass to let the wine breathe for 10–20 minutes before serving. If decanted, allow wine to rest in the decanter for 20–45 minutes to develop aromatics.

Use a Wine Thermometer (optional)

If you used ice to chill, check the wine temperature. Aim for 60–65°F (15–18°C). If too cold, let the decanter sit at room temperature for 10 minutes; if too warm, place the decanter in an ice bath for a few minutes, checking frequently.

Pour a modest tasting portion (about 2–3 ounces / 60–90 ml) into the large wine glass. Hold the base of the bowl when swirling to avoid warming the wine with your hand.

Observe, Swirl, Smell, and Taste

Observe color and viscosity (legs). Swirl the wine gently to release aromas. Bring the glass to your nose and take a few short sniffs, then a deeper inhale to identify primary aromas (fruit), secondary (oak, spice), and tertiary (earth, leather) notes. Take a small sip, let it coat your mouth, note acidity, tannin, body, and finish. Repeat after letting the wine breathe for additional time.

Serve remaining wine in 4–6 ounce pours (120–180 ml) depending on preference. Replace the cork loosely or use a wine stopper if you will reuse the bottle within 1–3 days, and refrigerate upright to slow oxidation.

Offer the suggested pairing items: arrange slices of aged cheese and cured meats on a board, present olives, crackers, and a small piece of dark chocolate for aftertaste contrast. Taste pairings with small bites in between sips to find complementary or contrasting matches.

When finished, discard any remaining wine that has oxidized noticeably (sharp vinegar-like smell). Rinse decanter and glassware with warm water and let air dry. Store unused bottle in the fridge with the cork or stopper and consume within 2–4 days for best quality.