Merry Edwards

Willamette Valley Vineyards

Argyle

Napa Cellars

Sycamore Lane

Meiomi

Murphy Goode

Cloudy Bay

Justin

Chateau St. Michelle

Mumm

Domaine Carneros

Sunny With a Chance of Flowers

La Marca

Mer Soleil

Kendall Jackson

Canyon Road

Black Stallion

Oyster Bay

Benvolio

The Seeker

Chattanooga Brewing Co. Beer

8 oz chargrilled burger, bacon, cheddar, lettuce, tomato, red onion, butter-toasted brioche bun; choice of classic side

Malone’s Classic Cheddar Burger*

If the bottle has been stored in a cellar or cool place, bring it to a serving temperature of about 60–65°F (15–18°C). If it is colder, let it sit upright for 20–30 minutes at room temperature; if it is too warm, place it in a cool spot or a wine refrigerator until it reaches the target range.

Temperature check

Use clean stemmed red wine glasses. Rinse each glass with a small amount of filtered water and dry by air or with a lint-free cloth to remove any dust or residue. Place glasses on a stable surface near where you will open the bottle.

Glass selection and preparation

Check the bottle for any visible sediment, seepage, or damaged cork. Wipe the top of the bottle and the foil capsule with a small clean cloth to remove dust or residue.

Inspect bottle

Remove the foil capsule just below the lip of the bottle. Position the corkscrew in the center of the cork and twist down until the worm is fully inserted (leaving one spiral visible). Use the lever to pull the cork out slowly and steadily to avoid any breakage. Wipe the rim of the bottle with the cloth.

Open the bottle

If you choose to decant (recommended for older bottles or to allow younger wines to breathe), hold the bottle over a light source and begin pouring slowly into a decanter in one steady flow. For wines with suspected sediment, stop pouring when you see sediment reach the neck. Otherwise, decant for 30–60 minutes to let the wine open up. If not decanting, simply allow the wine to rest in the bottle for 10–15 minutes after opening.

Decanting (optional)

Pour about 3–5 ounces (90–150 ml) into each glass, filling to the widest part of the bowl to allow aromas to concentrate. If using a pourer, insert it into the bottle and pour gently to avoid splashing. Return the bottle or decanter to a coaster or tray.

Pouring

Present a small pour to the host or lead taster to evaluate clarity, aroma, and any faults. After approval, serve remaining guests. Encourage swirling, smelling, and tasting to appreciate the wine’s bouquet and palate.

Tasting & serving

If using a wine thermometer, take the temperature after opening to confirm the wine is in the 60–65°F (15–18°C) range. If it’s too warm, place the bottle in a bucket filled with a mix of cool water and a few ice cubes for 5–10 minutes; do not submerge the cork area for long periods.

Using a wine thermometer

If you rinsed glasses earlier, ensure they are dry and free of water droplets before pouring. Keep the small cloth nearby to wipe any drips from the bottle rim between pours. Keep extra glasses and the decanter accessible for guests who want a top-up.

Rinsing and finishing

Merry Edwards bottle (750 ml), chilled to 60–65°F (15–18°C) if available

Wine opener (waiter’s corkscrew or sommelier knife)

Wine pourer or decanter (optional)

Stemmed red wine glasses

Decanter (if decanting)

Filtered water (for rinsing and glass prep)

Wine thermometer (optional)

Small clean cloth or napkin (for wiping bottle rim)

Check the bottle for any visible damage or leaking. For Willamette Valley Pinot Noir, lightly chill to serving temperature: place the bottle in the refrigerator for 20–30 minutes or in an ice bucket with equal parts ice and water for 10–15 minutes until it reaches about 55–60°F (13–16°C).

Inspect and Chill

Place a clean towel or napkin on the work surface and set out the wine glasses, decanter (if using), and wine opener.

Prepare Tools

Use the corkscrew to remove the capsule and cork. Wipe the bottle neck with the towel to remove any dust or small particles. If the cork breaks, carefully remove remaining pieces with the corkscrew or a small knife.

Open the Bottle

If the bottle is a young Pinot Noir with noticeable sediment or if you prefer a slightly aerated wine, decant for 20–30 minutes before serving. Pour slowly into the decanter in a single steady stream, stopping if you see sediment reach the bottle mouth. For older wines, decant briefly (5–10 minutes) to let aromas open without overexposing the wine.

Decanting (Optional)

Hold the bottle at the base and pour into Burgundy-style glasses, filling each glass about one-third full (approximately 4–5 oz / 120–150 ml per pour). This provides room to swirl and release the wine’s aromas.

Serve at the recommended 55–60°F (13–16°C). If the wine warms above this, place the bottle briefly in an ice bucket to cool; if it is too cold, let the opened glass sit for a few minutes to reach ideal temperature.

Provide a small napkin for any drips and keep the remaining bottle upright between pours.

Arrange optional accompaniments: slice the cheeses and baguette/crackers, fan the fruit, and place charcuterie on a small board or plate. Offer knives for soft cheeses and small forks or toothpicks for the charcuterie.

Taste the wine first by smelling, then taking a small sip to note fruit, earth, and spice characteristics common to Willamette Valley Pinot Noir. Swirl gently between sips to assess structure and finish.

Refill glasses as desired. Reseal the bottle with its cork (inserted cork-side down loosely) or use a vacuum stopper and refrigerate upright if saving for up to 2–3 days; expect gradual oxidation and flavor change.

Willamette Valley Vineyards Pinot Noir (750 ml bottle)

Wine glasses (Burgundy-style for Pinot Noir)

Decanter (optional)

Wine opener (corkscrew)

Small towel or napkin

Soft-ripened cheese (e.g., Brie or Camembert)

Aged cheddar or Gruyère

Charcuterie (prosciutto, salami)

Seeded baguette or crackers

Fresh fruit (figs or sliced pear)

If the bottle is at room temperature and you prefer slightly chilled red wine, prepare an ice bucket: half-fill a wine cooler or bucket with ice and add cold water to create an ice-water slurry. Submerge the bottle for 10–15 minutes until it reaches about 55–60°F (13–16°C). For a quickly cooled bottle, rotate the bottle gently in the ice bath to chill evenly.

Chill (optional)

Wipe the top of the bottle with the clean towel. Using a waiter’s corkscrew or winged opener, cut the foil cleanly below the lip, remove the capsule, center the screw in the cork and pull steadily to remove the cork. Wipe any visible cork debris from the bottle rim.

If the bottle is older or you want to aerate the wine for bolder aromas and softer tannins, decant: slowly pour the wine into a decanter, watching for sediment. Let the wine sit in the decanter for 20–45 minutes before serving. For younger bottles, pour directly.

Hold the bottle at the base or by the neck and pour into the Pinot Noir glasses, filling each glass to about one-third (roughly 5–6 ounces / 150–180 ml) to allow space for swirling and aroma concentration. Rotate between glasses while pouring to ensure even distribution.

Serve: Present the glasses on a tray or table. If chilled in an ice bucket, place the bottle back in the bucket with ice and water to maintain temperature while serving. Provide the clean towel for any drips.

Ensure each large Pinot Noir glass is clean and free of detergent residue. Hold glasses by the stem when pouring and serving to avoid warming the wine with your hands.

Glass preparation

Tasting note suggestion: Encourage guests to swirl their glass gently to release aromas, inhale, then take a small sip and let the wine coat the palate to appreciate Argyle's bright cherry, earthy, and spice characteristics typical of Willamette Valley Pinot Noir.

Argyle Pinot Noir (Willamette Valley, OR) bottle

Wine cooler / bucket (optional)

Cold water (for chilling bucket)

Large Pinot Noir glasses (Burgundy or large bowl red wine glass)

Clean kitchen towel or napkin

If desired, place the wine glass in the refrigerator for 10–15 minutes or fill with ice water for 2–3 minutes, then discard ice water. This keeps the wine at a pleasant temperature without diluting it.

Chill the glass (optional)

Add the ice cube(s) to a red wine glass. Using one large cube reduces dilution; for faster chilling use 2–3 standard cubes.

Pour 6 oz (about 3/4 of a standard wine pour) of Napa Cellars red wine into the prepared glass, pouring gently down the side to preserve aromatics.

If using an orange garnish, express the oils by holding a twist over the glass and giving it a quick fold or gently rub the rim with the peel, then drop the twist or place the slice on the rim.

Serve immediately. Recommend tasting temperature ~60–65°F (15–18°C) for many Napa reds; adjust chilling accordingly.

For a lighter, slightly effervescent option, pour 4 oz Napa Cellars red wine and top with 2 oz sparkling water or club soda. Stir gently once with a bar spoon (1–2 rotations) to combine without losing bubbles. Add ice if desired and garnish.

Light spritz

Very lightly grind a small pinch of fresh black pepper onto the surface of the wine or the orange twist to add a subtle savory aroma. Use sparingly to avoid overpowering the wine.

Peppered aroma (for a savory note)

red wine (Napa Cellars or similar)

large ice cube or 2-3 standard ice cubes

orange twist or slice (optional garnish)

sparkling water (for a lighter spritz)

club soda (alternative to sparkling water)

fresh cracked pepper (very light sprinkle)

If the bottle has been refrigerated, remove it 15–30 minutes before serving to bring the Cabernet Sauvignon to ideal drinking temperature (about 60–65°F / 15–18°C). If the bottle is at room temperature and warmer than recommended, chill upright in the refrigerator for 20–30 minutes.

Chill/temper bottle

Use a clean red wine glass (Burgundy or standard red). Warm the glass slightly in your hands if the wine is colder than desired, or briefly leave the glass at room temperature if it feels cold.

Prepare glass

Carefully cut the foil and remove the cork using a corkscrew. Wipe the bottle lip with a clean cloth or napkin to remove any cork bits or residue.

Open bottle

For a single glass, hold the bottle at the base and pour about 5–6 ounces (one standard wine glass serving) into the glass. If the wine is young and tannic and you prefer it softened, pour into a decanter and let it breathe for 15–30 minutes before serving.

Decant or pour

If desired, express an orange peel or lemon twist over the glass by pinching the peel skin-side down above the wine to release essential oils, then drop the peel into the glass or discard according to preference.

Garnish (optional)

Present the poured glass at the table. Advise the drinker to swirl gently 2–3 times to release aromas, then smell and take a small sip to evaluate temperature and aroma before enjoying.

Serve

Sycamore Lane Cabernet Sauvignon (or similar CA red)

Orange peel or lemon twist (optional)

Room-temperature glass (Burgundy or standard red wine glass)

Ensure the bottle of Meiomi is stored at cellar/serve temperature for red wine, approximately 60–65°F (15–18°C). If it is too cold, take it out of refrigeration 20–30 minutes before serving; if it is too warm, chill for 15 minutes in the refrigerator or 5–10 minutes in an ice bucket.

If desired, open the bottle 15–30 minutes before serving to allow the wine to breathe. For fuller aeration, decant for 20–30 minutes. Otherwise, simply open at serving time.

Pour one standard glass (approximately 5–6 fl oz / 150–180 ml) into a clean red wine glass. Fill to about one-third of the glass to allow room for aroma concentration.

If using a garnish, lightly express an orange twist over the glass to release the oils and drop it in, or float a thin slice of fresh strawberry on the wine surface. These are optional and used to complement the wine’s notes.

Serve immediately. Recommend pairing suggestions: grilled salmon, roasted duck, mushroom risotto, or aged cheeses such as Gruyère or Manchego.

Meiomi Pinot Noir (or substitute Meiomi red blend if preferred)

Wine glass (red)

Optional: Orange twist or fresh strawberry slice

Optional: Decanter

If the bottle has been stored in a cool cellar (55–65°F / 13–18°C), leave it at room temperature for about 10–15 minutes before serving. If it’s warmer than 70°F (21°C), cool the bottle in an ice bucket for 10–15 minutes. The ideal serving temperature for most California red wines is 60–65°F (15–18°C).

Chill or bring to serving temperature

Select a clean, standard red wine glass. If desired, rinse quickly with a teaspoon of room-temperature water and discard to remove any dust or glass residue and then air-dry or lightly towel. Hold the glass by the stem to avoid warming the wine with your hand.

Prepare the glass

Use a waiter’s corkscrew to remove the cork: cut and remove the foil, center the screw, twist down until only one spiral remains, pull the cork out smoothly. Wipe the bottle lip with a clean cloth or napkin to catch any sediment or drips.

If the bottle is older or shows sediment, or if you want to aerate the wine for 15–30 minutes, decant into a clean decanter before pouring. For younger Murphy-Goode California reds, a gentle swirl in the glass often suffices to open aromas.

Pour 5 ounces (about 150 ml) of Murphy-Goode California red wine into the prepared glass. Aim to pour to about one-third full to allow space for swirling and aroma concentration.

Pour to standard serving

Present the glass stem-first, hold the bottle label facing the guest if serving others. Offer a small coaster or napkin under the glass if desired.

Final presentation

Before tasting, gently swirl the wine in the glass to release aromas, then take a small sniff to assess bouquet. Taste and enjoy. If you won’t finish the bottle, reseal with the cork or a wine stopper and refrigerate upright; consume within 3–5 days for best quality.

Wash the glass with warm water and mild detergent after use, or place in dishwasher if dishwasher-safe, to be ready for the next pour.

Murphy-Goode California Red Wine (bottle)

Wine glass (standard red, 12–14 oz capacity)

Room-temperature storage or decanter (optional)

Water (for glass rinse, optional)

Fill an ice bucket or a deep container with about 6 cups of ice and 4 cups of cold water. Submerge the Cloudy Bay bottle in the ice-water mixture for 8–12 minutes to quickly chill to serving temperature (around 45–50°F / 7–10°C).

Immediate Service (ice bucket)

Alternatively, place the bottle upright in the refrigerator for 2–3 hours to reach proper serving temperature (45–50°F / 7–10°C).

Slow Chill (refrigerator)

Remove the bottle from the ice bucket or refrigerator. Wipe off any excess water with a clean towel. Carefully cut or untwist the foil capsule and remove the cork using a waiter’s corkscrew or wine opener. Place the cork aside if you plan to re-cork the bottle.

Swirl the bottle gently once and pour a small taste (about 1–2 oz / 30–60 ml) into a glass to check the wine. If the aroma and temperature are to your liking, pour 4–6 oz (120–180 ml) per glass. Aim to fill white wine glasses about one-third full to allow aromas to concentrate.

If desired, add a thin lemon twist or wheel to the rim of each glass as a light aromatic garnish. Serve immediately.

If not finishing the bottle, reinsert the cork (or use a wine stopper), set the bottle upright in the refrigerator, and consume within 2–3 days for best freshness. For slightly extended life, use a vacuum wine stopper and store refrigerated up to 4–5 days.

Cloudy Bay Sauvignon Blanc (750 ml bottle)

Ice (for chilling)

Cold water (optional, for ice bucket)

Wine glasses (white wine)

Lemon twist or thin lemon wheel (optional garnish)

If the bottle is not already chilled, place it in an ice bucket filled with equal parts ice and cold water for 15–20 minutes until it reaches about 45–50°F (7–10°C). Alternatively, chill in the refrigerator for 2–3 hours.

Chill bottle

If you prefer to serve slightly warmer than refrigerator temperature (for more aromatic expression), remove the bottle from chill 10 minutes before opening.

Place the bottle on a stable surface. Using a waiter’s corkscrew or sommelier knife, cut the foil below the lip and remove the capsule top cleanly.

Center the corkscrew in the cork and twist down evenly until one spiral turn remains. Pull the cork out smoothly, keeping the bottle upright to avoid splashing. Wipe the neck with a clean cloth or napkin if needed.

If you are concerned about sediment or want a slightly more open aromatics, decant the wine briefly into a decanter (30–60 minutes). For most chilled Central Coast white wines this is optional and often unnecessary.

Using a pourer or steady hand, pour about 4–6 ounces (120–180 ml) into each white wine glass. Fill to the widest part of the bowl so aromas can collect; do not overfill.

If desired, use a drip ring or wipe the lip between pours to prevent drips.

Present the bottle briefly to guests (optional) and note vintage and region: Central Coast, California.

Encourage guests to hold the glass by the stem to keep the wine cool and swirl gently to release aromas. Smell, then sip to evaluate acidity, fruit, and balance.

Refrigerate any unfinished bottle upright and consume within 3–5 days for best quality. Use a wine stopper or vacuum sealer if available.

Serve with light accompaniments such as lemon wedges, Marcona almonds, or mild cheeses like Manchego or goat cheese. A squeeze of lemon is optional and can brighten the wine for certain dishes but is generally not necessary.

Justin Proprietary White Wine (Central Coast, CA)

Ice bucket with ice and water

Wine glasses (white wine or universal)

Wine pourer or drip ring (optional)

Lemon wedges

Marcona almonds or light cheese (Manchego, goat cheese)

Confirm the bottle is Chateau St. Michelle Riesling from Columbia Valley, WA. This style is best served chilled at 45–50°F (7–10°C). If the bottle is at room temperature, chill it: place the bottle in the refrigerator for 2–3 hours or in an ice bucket for 20–30 minutes.

Check & Chill

Fill the ice bucket with the listed ice and about 250 ml cold water to create an ice-water slurry. Submerge the bottle up to the shoulder. Leave for 20–30 minutes to quickly bring the wine to serving temperature.

Use ice bucket (if available)

Have 4 clean chilled white wine glasses and napkins ready. Chilled glasses help keep the Riesling at the correct temperature longer.

Prepare glassware

Wipe the bottle neck with a napkin. Remove the foil cap, then center the corkscrew on the cork and insert. Twist until the worm is mostly in the cork and use the lever to ease the cork out smoothly. If the bottle is screwcap, twist open and discard the cap.

Briefly lift the bottle, hold it against light and check for any off-color or cloudiness (Riesling should be clear and pale to medium straw). Smell the opened bottle to confirm a clean, fruity aroma (peach, apple, citrus, sometimes petrol note).

Inspect the wine

Pour the wine into each glass to about one-third full (approximately 125–150 ml per glass for a 4-person bottle pour). Pour in a smooth motion, slightly twisting the bottle at the end to avoid drips. If serving fewer people, adjust pour size accordingly.

Pour

Set the opened bottle on the table in the ice bucket or on a coaster. Offer optional lemon/lime wedge or fruit slices on a small plate for guests who like a citrus accent.

Presentation

Serve with light appetizers or dishes: soft cheeses (brie, camembert), goat cheese or feta, fresh fruit (peach, pear), light seafood, spicy Asian dishes, or mildly spiced pork. The wine’s acidity and touch of residual sugar complement spicy and salty flavors.

Pairing suggestions

If you don’t finish the bottle, reseal (use the original screwcap or a wine stopper), place it in the refrigerator and consume within 3–5 days for best freshness. For longer freshness, use a vacuum wine preserver.

Storage of opened bottle

If using, place a thin lemon or lime wedge on the glass rim or add a couple of fresh peach/pear slices to a small plate beside the glass. Do not drop fruit into the wine — it’s meant as an accompaniment, not an infusion.