Check the bottle for sediment and label. Chill the Seghesio Zinfandel to serving temperature: place in refrigerator for 30–60 minutes beforehand to bring to about 60–65°F (15–18°C). If the bottle is already around room temperature, chill for 20–30 minutes.

2. Open the Bottle

Use a corkscrew to remove the cork cleanly. Wipe the rim with a clean cloth. Smell the cork briefly to check for off aromas (e.g., cork taint).

3. Decant (optional)

If the bottle is older (5+ years) or you want to soften tannins and encourage aromatics, decant: pour the wine slowly into a decanter in one steady stream, leaving any sediment in the bottle. For younger Zinfandel, decant for 20–40 minutes to let aromas open.

4. Pour & Serve

Pour about 4–6 oz (120–180 ml) per glass, filling the glass to its widest part to allow swirling and aroma development. Serve at 60–65°F (15–18°C). Advise guests to swirl, inhale, and take a small initial sip to let the wine open further in the glass.

Accompaniments (optional)

5. Prepare Cheese & Charcuterie

Remove cheeses and cured meats from refrigeration 20–30 minutes before serving so they come to near room temperature and their flavors open. Slice cheeses into bite-sized pieces and fold or slice cured meats into serving portions.

6. Arrange Plate

On a wood board or serving plate, arrange cheeses, cured meats, Marcona almonds, jam, and crackers or bread. Place small spoons for the jam and separate cheeses to avoid flavor transfer.

7. Serve with Wine

Offer the Seghesio Zinfandel with the charcuterie board. Recommend pairing suggestions: pair bolder cuts and aged cheeses with the Zinfandel’s fruit-forward profile; use jam sparingly to complement dark fruit notes.

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