Justin Recipe

Chill bottle

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.

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.