Ravioli Quattro Formaggi

Acinum Prosecco Extra Dry

Cunundrum Sparkling Rose

Ferrari Carano Chardonnay

19 Crimes Hard Chardonnay

Mer Soleil "Reserve Chardonnay"

Kim Crawford Sauvignon Blanc

Feudi Di San Gregorio Falanghina

Kung Fu Girl Riesling

Heineken Non Alcoholic

Santa Cristina Pinot Grigio

Lagunitas

Corona

Four Peaks Kiltlifter

Peroni

Menabrea Lager

Menabrea Amber

Coors Light

Moretti

Bud Light

Stella Artois

Blue Moon

Modelo

Goose Island IPA

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fresh four‑cheese ravioli and cook according to package instructions (typically 3–4 minutes) until ravioli float and are tender. Reserve 1 cup of pasta cooking water, then drain ravioli gently and toss with 1 tablespoon olive oil to prevent sticking. Keep warm.

Boil water and cook ravioli

In a wide skillet or shallow saucepan over medium heat, add 2 tablespoons extra virgin olive oil. When oil shimmers, add the thinly sliced garlic and sauté 30–45 seconds until fragrant and just golden (do not brown). Add the diced onion and cook 4–5 minutes, stirring occasionally, until softened and translucent.

Sweat aromatics

Stir in 1 tablespoon tomato paste and cook 30 seconds to deepen flavor. Add the canned crushed tomatoes, torn basil leaves (reserve a few for garnish), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, then lower heat to maintain a steady gentle simmer. Cook uncovered 12–15 minutes, stirring occasionally, until the sauce reduces slightly and flavors meld.

Simmer tomatoes

Taste the sauce and adjust salt, pepper, and sugar as needed. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach a silky consistency.

Adjust seasoning

Off the heat, whisk 1 tablespoon butter into the pomodoro to add gloss and roundness. Stir in half of the grated Parmigiano‑Reggiano (about 1/4 cup) so the sauce has a gentle cheesy note that complements the ravioli filling.

Finish sauce with butter

Add the cooked ravioli to the skillet with the pomodoro sauce (if your skillet is too small, return ravioli to the drained pasta pot and ladle sauce over). Gently toss or stir with a wide spatula for 30–60 seconds so the ravioli are evenly coated and warmed through. If needed, add 2–4 tablespoons reserved pasta water to loosen the sauce so it clings to the pasta.

Combine ravioli and sauce

Divide ravioli among 4 warmed plates (serves 4). Sprinkle remaining grated Parmigiano‑Reggiano over each portion, garnish with torn basil leaves and freshly ground black pepper to taste. Serve immediately.

Plate and garnish

fresh four‑cheese ravioli (store‑bought or homemade)

salt (for pasta water)

extra virgin olive oil

garlic cloves, thinly sliced

yellow onion, finely diced

canned crushed tomatoes (preferably San Marzano)

tomato paste

fresh basil leaves, torn

sugar (optional, to balance acidity)

salt

black pepper, freshly ground

butter

grated Parmigiano‑Reggiano (for serving)

fresh basil leaves (for garnish)

freshly ground black pepper (to taste)

Fill the wine bucket with 3 cups of ice and 250 ml cold water. Submerge the bottle of Acinum Prosecco Extra Dry in the ice-water mixture for 15–20 minutes until the bottle surface feels cold to the touch (around 6–8°C / 43–46°F).

Quick chill in ice bucket

If you prefer slower chilling, place the bottle in the refrigerator for at least 3 hours before serving.

Select chilled prosecco flutes or white wine glasses. Rinse briefly with cold water and invert to drain; do not leave water droplets inside the glass.

If using a lemon slice or strawberry, wash fruit thoroughly. Halve and hull the strawberry; cut one thin lemon wheel or wedge.

Keep a towel or napkin over the cork while you open the bottle. Remove foil and loosen the cage if present but keep one finger over the cork to prevent it ejecting unexpectedly.

Hold the bottle at a 45° angle away from people and fragile items. Gently twist the bottle (not the cork) while applying slight upward pressure to ease the cork out slowly. You should hear a soft sigh rather than a loud pop to preserve bubbles.

Pour Prosecco into flutes by tilting the glass and pouring gently down the side to preserve effervescence. Fill glasses about two-thirds full (approximately 100–120 ml per flute).

If desired, drop a halved strawberry or a thin lemon slice into each glass for a subtle aromatic accent. Serve immediately.

Place the bottle back in the ice bucket to keep chilled while serving.

If you have leftover Prosecco, reseal with a sparkling wine stopper and refrigerate. Consume within 1–2 days for best effervescence.

Acinum Prosecco Extra Dry (Chilled)

Fresh lemon slice

Fresh strawberry (hulled and halved)

Ice (for chilling bucket)

Water (for ice bucket if needed)

Prosecco flute or white wine glass

Wine bucket or ice bucket

Towel or napkin

Bottle opener (if sealed with cork) or foil cutter

Chill a champagne flute or coupe in the freezer for 5–10 minutes so the sparkling retains effervescence when served.

Prepare base

In a cocktail shaker, add the gin, elderflower liqueur, fresh lemon juice, simple syrup and two dashes of Angostura bitters. Add about 1 cup of ice to the shaker. Shake vigorously for 10–12 seconds until the shaker is well chilled (this slightly dilutes and integrates the base).

Build and shake

Double-strain the shaken mixture into the chilled flute or coupe to remove ice shards and any pulp from the lemon.

Strain

Slowly top with 1 cup (about 8 fl oz / 240 ml) of well-chilled dry sparkling rosé. Pour gently down the side of the glass to preserve bubbles and mix the shaken base with the wine without excessive stirring.

Top with sparkling rosé

Drop 2–3 raspberries into the glass. Express a lemon twist over the surface to release oils, then wipe the rim with the twist and drop it in or place it on the rim. Serve immediately.

Garnish and finish

dry sparkling rosé

gin (preferably London dry)

elderflower liqueur (St-Germain or similar)

fresh lemon juice

simple syrup (1:1)

Angostura bitters

ice (for shaking)

frozen or fresh raspberries (garnish)

lemon twist (garnish)

Place the Ferrari-Carano Chardonnay in the refrigerator for at least 2 hours before serving to reach an ideal serving temperature of 45–50°F (7–10°C). If short on time, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes.

Chill the bottle

Gather white wine glasses (one per guest plus one spare), a corkscrew, a clean cloth or napkin, and a decanter if you plan to aerate. Place the ice bucket near the serving area if using.

Prepare serving items

Wipe the top of the bottle with a clean cloth to remove dust or debris. Position the bottle on a stable surface. Use the corkscrew to cut and remove the foil: score the foil just below the lip and peel the top away. Center the corkscrew on the cork and twist in straight until the spiral is mostly embedded; pull the cork out smoothly to avoid breaking. Wipe the bottle neck again if any cork residue remains.

Ferrari-Carano Chardonnay is typically approachable out of bottle, but if you prefer slightly more open aromatics, gently pour the wine into a decanter and let it sit for 10–20 minutes. This can mellow oak and reveal more fruit and floral notes.

Hold the bottle at the base and pour slowly into white wine glasses, filling each glass to about one-third full (approximately 5–6 ounces / 150–180 ml) to allow room for aroma. Wipe the lip of the bottle with the cloth between pours to keep drips off the table. Serve immediately at the recommended temperature.

If using an ice bucket to maintain temperature at the table, place the bottle in the bucket with ice and a small amount of water to surround the bottle and keep it chilled while guests are drinking.

If the bottle is not finished, re-cork it (use the original cork or a wine stopper) and store it upright in the refrigerator. Consume within 3–5 days for best quality. For extended freshness, consider a vacuum-style wine preservation system.

Ferrari-Carano Chardonnay (Sonoma County, CA)

Ice bucket with ice

Wine opener (corkscrew)

Decanter (optional)

Wine glasses (white wine)

Clean cloth or napkin

Chill the bottle in the refrigerator for 1–2 hours or place in an ice bucket for 20–30 minutes until the wine reaches about 8–12°C (46–54°F). Hard Chardonnay is often served chilled but not ice-cold to preserve aromatics.

Chill if desired

If the bottle has a screw cap or cork, open it carefully just before serving. Wipe the neck with a clean cloth if necessary.

Pour 150–180 ml (about 5–6 fl oz) of 19 Crimes Hard Chardonnay into a chilled wine glass. Hold the glass by the stem to avoid warming the wine with your hand.

Swirl gently to release aromas, then sniff and taste to appreciate the profile — typical notes include fruit-forward Chardonnay characteristics adapted to the Hard wine style.

If you prefer a chilled, casual drink, place 3–4 ice cubes into a rocks glass.

Pour 150 ml of 19 Crimes Hard Chardonnay over the ice. Optionally top with up to 60 ml sparkling water to lighten and add effervescence.

Garnish with a lemon slice or twist on the rim, stir gently, and serve immediately.

Recork the bottle or replace the screw cap and refrigerate. Consume within 3–5 days for best flavor. The carbonation/Hard style may diminish over time.

19 Crimes Hard Chardonnay (bottle)

Ice cubes

Lemon slice or twist

Sparkling water (to lighten, optional)

Wine glass or rocks glass

Chill the bottle: Mer Soleil Reserve Chardonnay is best served slightly chilled. Place the bottle in the refrigerator for 45–60 minutes before serving to reach about 50–55°F (10–13°C). If you need to chill quickly, place the bottle in an ice bucket with equal parts ice and water for 15–20 minutes.

Open the bottle: Remove the foil and use a corkscrew to open the bottle cleanly. Wipe the neck with a clean napkin to remove any cork fragments.

Decant (optional): This Reserve Chardonnay is often enjoyable right out of the bottle, but if it’s unusually closed or you want to soften oak and accentuate aromatics, pour half the bottle into a decanter and let it rest for 15–30 minutes before serving.

Serve: Pour 5–6 oz (150–180 ml) into a tulip-shaped white-wine glass. Leave room to swirl and smell the wine’s aromatics. If you prefer a slightly colder wine, add a small handful of ice to an ice bucket and set your wine glass in it briefly between sips—do not put ice directly into the glass unless desired.

Garnish (optional): Add a lemon twist on the rim or a thin lemon slice to complement the wine’s citrus and mineral notes. Serve immediately.

Preheat oven to 375°F (190°C). Slice a baguette into 6 even pieces, brush each with olive oil, and toast on a baking sheet for 6–8 minutes until lightly golden. Spread a modest layer of fresh goat cheese on each slice and return to the oven for 2–3 minutes to warm the cheese. Serve alongside the Chardonnay.

Warm goat cheese crostini

Pat 8 scallops dry and season with salt. Heat 1 tablespoon olive oil in a skillet over high heat until shimmering. Sear scallops 1.5–2 minutes per side until golden crust forms and centers are opaque. Keep warm and serve with a squeeze of lemon alongside the wine.

Seared scallops

Toss 4 handfuls of arugula with 2 teaspoons lemon juice, 1 tablespoon extra-virgin olive oil, pinch of salt, and cracked black pepper. Plate and serve immediately with the Chardonnay to refresh the palate between sips.

Simple arugula salad

Mer Soleil Reserve Chardonnay bottle (2018–2021 recommended)

Ice (optional, for slight chill)

Lemon twist or slice (garnish, optional)

Warm goat cheese crostini or crusty baguette slices

Seafood (seared scallops or grilled prawns)

Light green salad (arugula, lemon vinaigrette)

Place the unopened bottle of Kim Crawford Sauvignon Blanc in the refrigerator for at least 2–3 hours before serving. For faster chilling, submerge the bottle in an ice-water bath for 20–30 minutes.

Remove foil and use a corkscrew to open the bottle. Wipe the neck with a clean towel or napkin to remove any cork particles or condensation.

Open the bottle

Pour approximately 5 ounces (0.6 cup) per standard serving into chilled white wine glasses. A 750 ml bottle yields about 5 standard servings. Hold the glass by the stem and serve immediately.

Serve

If using lemon slices, wash and thinly slice half a lemon into 4 slices. For cucumber ribbons, use a vegetable peeler to create long thin ribbons from half a cucumber. Gently rinse a few fresh mint leaves and pat dry.

Prepare garnishes

If you prefer to decant into a carafe for a casual presentation, add 1 cup of ice to the carafe (optional), followed by the cucumber ribbons and lemon slices. Pour the chilled wine over the ice and garnishes, stir gently once, then serve in chilled glasses immediately. Note: Adding ice will dilute the wine slightly as it melts, so use according to preference.

Presenting in a carafe (optional)

Serve Kim Crawford Sauvignon Blanc with light seafood (oysters, ceviche), goat cheese, fresh salads with citrus vinaigrette, or light Asian dishes. Offer garnishes on the side so guests can add as desired.

Pairing suggestions

Kim Crawford Sauvignon Blanc bottle

Wine (served chilled)

Lemon slices

Cucumber ribbons

Fresh mint leaves

Ice (if serving chilled in a carafe)

If the bottle is not chilled, place it in the refrigerator for at least 2 hours. For faster cooling, submerge the bottle in an ice-water bath for 20–30 minutes.

Select a clean white wine glass. If you prefer a very cold pour, add 3–4 ice cubes to the glass and pour directly; otherwise, leave the glass at room temperature to avoid overly diluting the wine.

Prepare the glass

Hold the bottle at the base, tilt the glass slightly, and pour 5–6 ounces (about one standard wine glass) of Feudi Di San Gregorio Falanghina. Fill to roughly one-third to allow the aromas to concentrate.

Pour

If desired, float a single lemon wheel on the rim or tuck a fresh basil leaf into the glass to enhance the wine's citrus and aromatic herb notes. Do not over-garnish so the wine's character remains primary.

Garnish (optional)

Serve immediately after pouring. Falanghina is a fresh, medium-bodied southern Italian white with citrus, apple, and floral notes. It pairs excellently with light seafood (grilled shrimp, raw oysters), fresh cheeses (mozzarella, ricotta), salads with citrus vinaigrette, and simple antipasti such as marinated olives or prosciutto-wrapped melon.

If serving with food, lightly chill plates and serve the wine at 8–10°C (46–50°F) to best showcase its acidity and aromatic profile.

Store any unfinished bottle upright in the refrigerator and consume within 2–3 days for best freshness. Use a wine stopper to limit oxidation.

Feudi Di San Gregorio Falanghina (chilled)

Ice (optional, for faster chilling)

Wine glass (standard white)

Lemon wheel or twist

Fresh basil leaf

Light appetizer (e.g., marinated olives or fresh mozzarella)

Chill the bottle of Kung Fu Girl Riesling to 45–50°F (7–10°C). Place in refrigerator at least 2 hours before serving or in an ice bucket for 20–30 minutes if short on time.

Remove the bottle from the refrigerator or ice bucket about 1 minute before pouring so it is cold but not frosted.

Select white wine glasses or stemless glasses and chill them briefly (optional). If using chill method: place glasses in the refrigerator for 10–15 minutes or rinse with cold water and drain.

If you like a citrus accent, cut thin slices of lemon or lime and lightly run a slice around the rim of each glass to impart aroma. Place one slice on the rim of each glass.

If using mint, gently clap the mint sprig between your palms to release aromatics and place it in the glass as a light garnish.

Hold the chilled bottle at the base and pour into each glass to about one-third full (roughly 120–150 ml / 4–5 oz), leaving room to swirl and appreciate the aromas. Wipe the lip of the bottle with a clean cloth between pours if desired.

Standard pour

For a lighter, spritz-style serve: add 2 ice cubes to each glass (optional). Pour approximately 90–100 ml (3–3.5 oz) Kung Fu Girl Riesling into each glass, then top with about 60 ml (2 oz) very cold club soda or sparkling water. Gently stir once with a bar spoon or stirrer to combine. Garnish with the citrus slice and mint sprig.

Light spritz variation

Serve immediately while cold. Recommend pairing with spicy Asian dishes, shellfish, or light cheeses to complement the Riesling's acidity and fruit-forward profile.

Kung Fu Girl Riesling (chilled)

Wine glasses (white wine or stemless), chilled if possible

Lemon or lime slice

Fresh mint sprig (optional)

Club soda or sparkling water (very cold)

Ice (if desired)

Place the Heineken 0.0 bottle in the refrigerator for at least 2–3 hours until well chilled (around 38–45°F / 3–7°C). If short on time, submerge the bottle in an ice-water bath for 15–20 minutes to rapidly chill.

Chill

If using a glass, rinse it briefly under cold water and place it in the freezer or fill it with ice for 1–2 minutes to chill. Empty the ice just before pouring if you used it to chill the glass.

Prepare Glass

Remove bottle cap with a bottle opener. Hold the bottle at a slight angle (about 30°) to help control foam when pouring.

Open Bottle

Pour the Heineken 0.0 slowly into the chilled glass down the side for the first two-thirds of the glass. Then tilt the glass upright and finish pouring into the center to form a 1–1.5 cm (about 0.4–0.6 in) head (foam). This produces a good balance of aroma and carbonation without excessive foam.

If you prefer your non-alcoholic beer very cold and slightly diluted, add 2–3 ice cubes to the glass before pouring. Note this will change mouthfeel and flavor intensity.

Rub the rim of the glass with a lemon or lime wedge and drop the wedge into the glass or serve it on the side. A citrus wedge is optional but complements the beer's flavor.

Garnish

Serve immediately while cold. Enjoy the Heineken Non Alcoholic with your preferred snacks or meal.