Tequila, Dry Sherry, fresh lime juice, house grenadine, Sparkling Wine

The Ultimate

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

J Vineyards Sparkling Rosé, 2020 Russian River Valley, Sonoma County

Place the bottle of J Vineyards Sparkling Rosé in the refrigerator for at least 3 hours before serving, or chill in an ice bucket with ice and water for 20–30 minutes until well chilled (about 45°F / 7°C). Chill the flutes or coupes in the refrigerator as well or briefly in the freezer (10–15 minutes).

Chill

Arrange 6 chilled flutes or coupes on a tray. Set an ice bucket with extra ice nearby if you’ll keep the bottle on the table for service.

Set out serveware

Hull and thinly slice 6 strawberries; set aside 12 raspberries. Thinly slice 6 rounds of lemon or orange for wheel garnishes. Gently pat berries dry to avoid adding excess water to the glasses.

Prep fruit

Lightly clap mint sprigs between your palms to release aroma. If using edible flowers, rinse and gently dry them.

Mint and flowers

If using peach purée or nectar, stir to smooth. For a Bellini-like twist: measure 1/2 cup peach purée and have it ready in a small pitcher. If using elderflower liqueur instead, measure 2 tablespoons and set aside.

Optional peach purée

Place 2–3 strawberry slices and 2 raspberries into the bottom of each chilled flute. For glasses with a peach purée accent, spoon about 1 tablespoon (≈15 ml) of purée into each flute. If using elderflower liqueur, add 1/2 teaspoon to each glass (distribute the 2 tbs across 6 glasses). If you prefer sweeter, add a few drops or up to 1 tsp of simple syrup per glass.

Add mix-ins to glass

Carefully remove the foil and wire cage from the bottle. Hold the bottle at a 45° angle; gently twist the bottle (not the cork) to ease the cork out with minimal fizz. Pour slowly into each flute, filling about three-quarters full to preserve bubbles and make room for the garnish. If using peach purée, pour the sparkling rosé over the purée so they gently combine into a light swirl.

Open and pour

Float a raspberry or a thin lemon/orange wheel on top of each glass. Garnish each flute with a small mint sprig and, if desired, an edible flower petal on the rim or floating in the drink.

Finish garnishes

Serve immediately while the sparkling wine is lively and bubbly. Keep the remaining bottle chilled in an ice bucket. If you need to reseal the bottle, use a proper sparkling wine stopper and store upright in the refrigerator; consume within 1–2 days for best effervescence.

J Vineyards Sparkling Rosé (2020, Russian River Valley)

Fresh strawberries, hulled and sliced

Fresh raspberries

Thin lemon or orange slices (for wheel garnish)

Fresh mint sprigs

Edible flower petals (optional)

Peach purée or peach nectar

Elderflower liqueur (St-Germain) or elderflower syrup

Simple syrup (1:1) — optional if you prefer sweeter

Chilled Champagne flutes or coupe glasses

Ice (for chilling bottle and optional serving bucket)

Welcome Drink

MINI CRAB CAKES

CLASSIC SLIDER

House Salad, Little Gem Caesar Salad*, 10 oz. Prime Top Sirloin*, Blackened Chicken Rigatoni*, Wagyu Burger*

Lunch Package One

CRAB MEAT STUFFED MUSHROOMS

GOAT CHEESE BRUSCHETTA

BOURBON MAPLE SHRIMP

Make Welcome Drink Recipe in just 25m. J Vineyards Sparkling Rosé, 2020 Russian River Valley, Sonoma County

Welcome Drink Recipe

Descriptors

Tasting Notes

Food Pairings

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