Small-batch, special series from Doi. This style is made with local Homarefuji rice polished to 55%. Smooth & clean with notes of savouriness and umami & juicy acidity.

Kaiun Lucky Cat 'Kuzu' Junmai

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

A generously spiced, rich, ripe and opulent Sangiovese that has aromas of spiced plums, cinnamon stick, molasses and sandalwood. It's full-bodied with nicely polished tannins.

Remove foil and cork. Inspect cork for firmness and any off aromas. Pour a small sample (about 1–2 oz) into a glass to check for faults and to begin aeration.

Inspect and open

If the bottle is a Riserva and has been bottle-aged or if you want to showcase the wine's aromatic complexity, decant the wine 30–60 minutes before serving. Pour the wine gently into a decanter in one steady stream to minimize splashing and to separate any sediment.

Decant (recommended)

Serve slightly below room temperature: aim for 60–64°F (15–18°C). If the wine is warmer, chill for 10–15 minutes in the refrigerator; if cooler, let stand 10–15 minutes.

Temperature

Pour 4–6 oz (a standard tasting to half-glass) into a large-bowled red wine glass. Fill glasses no more than one-third to allow swirling and to concentrate aromas.

Pouring

Swirl the glass 2–3 times to release aromatics. Note aromas of spiced plums, cinnamon stick, molasses and sandalwood. Take several deliberate sniffs to identify layers: fruit, spice, wood and secondary notes.

Swirl and smell

Take a moderate sip, let the wine coat your palate, and consider acidity, tannin structure, body and finish. Expect full body, polished tannins, ripe fruit and lingering spice. Allow the wine to open over the course of the glass or decanter; record impressions if tasting.

Taste and evaluate

Arrange 2 oz aged Parmesan or Pecorino and 3 oz mixed cured meats on a small plate. Serve alongside the poured glass. The salt and umami of the cheese and cured meats will balance the wine's ripe fruit and tannins.

Cheese & charcuterie pairing

For a cooked entrée, serve an 8 oz grilled or roasted steak or lamb chop seasoned simply with salt and pepper. The wine's structure and spice complement charred, fatty proteins. If serving immediately after cooking, rest the meat 5–10 minutes before slicing and plating.

Food pairing (red meat)

Serve a cup of mushroom risotto or braised porcini alongside the wine. Earthy mushrooms will echo the wine's savory, sandalwood and underbrush notes.

Vegetarian pairing

Offer a small piece (about 1 oz) of 70% dark chocolate at the end of the tasting. Take a small bite between sips to experience cocoa, molasses and dark fruit interplay.

Chocolate finish

If you do not finish the bottle, re-cork or use a vacuum wine preserver and keep refrigerated. Consume within 2–5 days for best aromatic retention (Riservas may hold a bit longer but will gradually oxidize).

Storage of leftover wine

Present the bottle label to guests before pouring so they can read producer and vintage. Mention tasting notes such as spiced plums, cinnamon stick, molasses and sandalwood; highlight full body and polished tannins. Suggest decanting for younger Riservas to allow tannins to soften.

Sangiovese Riserva (Umberto Cesari or similar)

Wine glass (Bordeaux or large-bowl red)

Aged hard cheese (Parmigiano-Reggiano or Pecorino)

Cured meats (prosciutto, salami)

Grilled or roasted red meat (steak, lamb chop)

Mushroom risotto or braised porcini

Dark chocolate (70% cocoa), for tasting

Decanter

Cheese knife

Small tasting plates

SANGIOVESE RISERVA, Umberto Cesari, Italy

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Make SANGIOVESE RISERVA, Umberto Cesari, Italy Recipe in just 45m. A generously spiced, rich, ripe and opulent Sangiovese that has aromas of spiced plums, cinnamon stick, molasses and sandalwood. It's full-bodied with nicely polished tannins.

Sangiovese Riserva, Umberto Cesari, Italy Recipe

Descriptors

Tasting Notes

Food Pairings

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