Wine — Open, decant and serve VISO 2023

1. Bring to serving temperature

Remove the bottle of VISO 2023 from a warm spot and bring it to 16–18°C (60–64°F). If the bottle is cooler than that, let it sit at room temperature for 20–30 minutes; if it is too warm, chill briefly in the fridge for 10–15 minutes. Use the instant-read thermometer if you want to confirm temperature.

2. Open the bottle

Use the wine opener to cut the capsule and extract the cork in a steady motion. Wipe the bottle lip with a clean cloth to remove any sediment or cork particles.

3. Decant (recommended)

Pour the wine slowly into the decanter in one steady stream. For a Barbera-Nebbiolo blend from 2023, decant for 20–30 minutes to allow the aromas to open and any youthful tannins to soften. Taste after 15 minutes and again before serving; adjust decanting time to preference.

4. Present and pour

Set out 4 red wine glasses. Pour about 120–150 ml per glass (a standard pour) from the decanter. Hold the decanter close to the glass and pour steadily to avoid splashing. Leave the decanter on the table so guests can top up as needed.

5. Tasting notes & serving suggestions

Serve the wine slightly below warm room temperature (16–18°C). Expect bright cherry and red-fruit notes from the Barbera with floral and spiced lift from the Nebbiolo; the moderate acidity and soft tannins pair well with savory, earthy flavors such as mushrooms, cured meats, and aged cheeses. Encourage guests to smell, take a small sip to assess acidity and tannin, then enjoy with the crostini.

Mushroom & Ricotta Crostini — Prep and cook

6. Prep the bread

Preheat the oven to 200°C (400°F). Arrange the 12 baguette slices on a baking sheet. Brush both sides lightly with 1 tbsp extra-virgin olive oil (from the 3 tbsp). Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and set aside to cool slightly.

7. Prepare mushrooms

Clean and roughly chop the 300 g mixed mushrooms. In a large skillet over medium-high heat, add 1 tbsp extra-virgin olive oil. When the oil is hot, add the mushrooms in a single layer (work in two batches if needed so they brown rather than steam). Cook undisturbed for 2–3 minutes, then stir and continue to cook for another 2–3 minutes until golden.

8. Sauté with garlic and thyme

Reduce heat to medium. Add the 2 minced garlic cloves and 1 tbsp chopped fresh thyme to the mushrooms; stir for 30–60 seconds until fragrant. Add 1 tsp lemon juice (from the lemon) and season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat.

9. Prepare ricotta spread

In a small bowl, combine 200 g fresh ricotta with the lemon zest (from the same lemon) and a pinch of salt; stir until smooth. If the ricotta is very thick, stir in up to 1 tsp olive oil to loosen to a spreadable consistency.

10. Assemble crostini

Spread about 1–1.5 tbsp of the ricotta mixture onto each toasted baguette slice. Top evenly with a spoonful of the sautéed mushrooms. Finish each crostini with a few fresh thyme leaves and a light drizzle of the remaining 1 tbsp olive oil. If using, drizzle 1 tsp honey over half the crostini for a sweet- savory contrast that pairs nicely with the wine’s fruit and spice.

11. Serve warm

Arrange crostini on a serving plate and bring them to the table while the wine is ready. The warm, earthy mushrooms and creamy ricotta will complement the VISO 2023’s acidity and red-fruit character. Replenish glasses from the decanter as guests enjoy the pairing.

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Wine

Serving & Tools

Mushroom & Ricotta Crostini (serves 4)