Bruno Colin, Bourgogne Rouge

Gamay, Thibault Ducroux, Morgon, Beaujolais

Badia a Coltibuono, Vin Santo, Tuscany, IT (375ml)

Filippo Gallino, Birbet, Piemonte, IT (750ml)

Ramey, Rochioli Vineyard, Russian River Valley, CA

Joseph Jewelll Wines, Russian River, Sonoma, CA

Orin Swift "Mannequin"

Louis Roederer, Collection 245, Brut

Bollinger, "Special Cuvée", Brut

Paul Bara, Rosé Brut Grand Cru

Billecart Salmon Le Réserve

Charlier & Fils, "Carte Noire" Brut

Store the Bruno Colin Bourgogne Rouge upright and remove from refrigeration 20–30 minutes before serving if it has been chilled. Ideal serving temperature is 14–16°C (57–61°F). If the bottle is too warm, chill in refrigerator for 20–30 minutes; if too cold, leave at room temperature for 15–30 minutes.

Inspect and chill

Use a waiter's corkscrew or wine key. Cut and remove the foil cleanly just below the lip. Wipe the top of the bottle with a clean cloth. Center the corkscrew in the cork and insert straight down until two-thirds of the worm is in the cork. Pull the cork out smoothly to avoid disturbing sediment. If the bottle has a screw cap, unscrew and wipe the rim.

Opening the bottle

Inspect the wine for sediment (older vintages more likely). If present or if you want to open up aromatics, slowly pour the wine into a decanter in a steady stream, holding a light under the neck as you pour to watch for sediment. Stop once you see sediment reach the neck. For a young Bourgogne, decant 20–40 minutes to allow aromas to open; for an older vintage decant only briefly (5–10 minutes) or pour carefully into glasses to preserve delicate bouquet.

Decanting (optional)

Use large-bowled Burgundy glasses to concentrate aroma. Fill each glass to about one-third full (120–150 ml) to leave room for swirling. Pour for guests clockwise, tasting first if desired. Pour gently to avoid splashing and to let the wine settle.

Glassware and pouring

Swirl the glass gently to release aromatics, then sniff to identify red fruit, earth, and spice notes typical of Bruno Colin Bourgogne Rouge. Take a small sip, let it coat the mouth, note acidity, tannin, and finish. Use water and plain crackers between tastings to cleanse the palate.

Tasting and enjoying

Recork the bottle using the original cork (inserted with the clean side that was inside the bottle facing in) or a reusable stopper. Refrigerate and use within 3–5 days. For best preservation, vacuum stoppers or inert gas sprays can extend freshness to about 5–7 days.

Storage of leftover wine

Serve Bruno Colin Bourgogne Rouge with dishes that complement bright red fruit, supple tannins, and earthy notes: roast chicken, duck breast, mushroom-focused dishes (risotto or sautéed mushrooms), pork tenderloin, charcuterie, and soft cheeses like Brie or Camembert. For a simple cheese and charcuterie plate, arrange mild salami, thinly sliced ham, a soft-ripened cheese, and crackers; this will highlight the wine's red fruit and savory complexity.

Bruno Colin Bourgogne Rouge (Pinot Noir)

Decanter (optional)

Wine glasses (Burgundy-style, large bowl)

Filtered water (for palate cleansing)

Neutral crackers or plain bread

Remove the Gamay bottle from storage and, if stored cool, bring to serving temperature of about 12–14°C (54–57°F). If the bottle is too warm, cool it in the refrigerator for 20–30 minutes; if too cold, leave at room temperature for 10–15 minutes. Target: 14°C.

Check and chill

Examine the bottle for sediment and ensure the cork is intact. Morgon Gamay is often light on sediment; however, older bottles can have some. Stand the bottle upright for 30 minutes before opening if it was recently moved.

Inspect the bottle

Use a waiter’s corkscrew. Cut the capsule below the lip, wipe the top clean with a cloth, insert the screw into the center of the cork and pull smoothly to avoid cork breakage. Wipe any cork dust from the bottle mouth.

Open the bottle

For a young Thibault Ducroux Morgon (recent vintage), decant for 20–40 minutes to open fruit and soften tannins. Pour slowly into a decanter in one steady stream. For an older bottle with potential sediment, decant carefully and stop when you see sediment approaching the neck. If you prefer not to decant, pour into glasses and allow 15–30 minutes of aeration in glass.

Decanting or aeration

Use Burgundy-style or standard red wine glasses to concentrate aromas. Rinse glasses with a small amount of cool water if desired and dry. Pour a small taste first (about 30–50 ml) and evaluate. Then serve 120–150 ml per person, leaving room to swirl.

Smell to detect primary aromas: red cherry, raspberry, floral notes, and possible earth or minerality from Morgon. Taste for bright acidity, medium body, red fruit, and silky tannins. Note any evolution over the next 20–60 minutes as the wine opens.

Taste and note

Serve with suggested pairings: charcuterie, soft sheep/goat cheeses, roasted poultry, mushroom dishes, or a lightly spiced stew. Provide crusty bread and small palate-cleansing bites between sips if sharing.

Pairing and serving with food

If you have leftover wine, re-cork the bottle (use the original cork or a stopper), refrigerate upright to minimize oxidation, and consume within 2–4 days. For best short-term preservation, use a vacuum wine pump or inert gas preserver.

Storage of opened bottle

Arrange 200 g assorted charcuterie and 150 g soft cheese on a board. Bring cheeses to near-room temperature (10–15 minutes out of fridge) before serving to maximize flavor. Slice bread and place on the board.

Charcuterie and cheese

If serving roasted chicken or mushroom tart, warm to serving temperature and slice into shareable portions. The earthiness and savory notes complement Morgon’s mineral and red-fruit character.

Warm accompaniment

Gamay (Thibault Ducroux) Morgon, Beaujolais wine bottle

Water (to rinse glass or decanter)

Wine glasses (Burgundy-style or standard red)

Aeration time

Serving temperature target

Charcuterie (assorted)

Soft sheep or goat cheese

Roasted chicken or duck (sliced)

Mushroom tart or sautéed mushrooms

Crusty bread

Place the 375 ml bottle of Vin Santo in the refrigerator for 30–60 minutes before serving if you prefer it slightly chilled (recommended serving 12–14°C / 54–57°F). Vin Santo is often served slightly below room temperature.

Chill (optional)

Carefully remove the foil capsule and use a waiter’s corkscrew to withdraw the cork. If the cork is brittle, twist gently and pull slowly to avoid crumbling.

Vin Santo is a sweet, oxidative-style wine with concentrated aromatics. You can pour directly from the bottle into glasses. If there are sediment or if you prefer to open the wine to air, pour slowly into a small decanter and allow to sit for 5–10 minutes.

Pour 60–75 ml of Vin Santo into each stemmed dessert glass (approximately 6–6.25 servings from 375 ml if serving 60–65 ml each). Leave room in the glass to appreciate the aromas.

Pouring

Arrange the cantucci, thin slices of aged Pecorino or Parmigiano-Reggiano, and dark chocolate on a small platter or individual plates. Traditionally, cantucci are dipped into Vin Santo; invite guests to dip each biscotti briefly into the wine to soften it and enjoy the contrast of sweet and nutty flavors.

If serving with cheese, present the cheese at room temperature (remove from refrigerator 20–30 minutes ahead) so flavors are at their best when paired with the Vin Santo.

Badia a Coltibuono Vin Santo (375 ml bottle)

Stemmed dessert glasses

Small decanter (optional)

Cantucci / Tuscan almond biscotti

Aged Pecorino or Parmigiano-Reggiano (thin slices)

Dark chocolate (70% cocoa), for pairing

Place the Filippo Gallino Birbet in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice bath (equal parts water and ice) for 20–30 minutes to bring it to 10–12°C (50–54°F).

Chill Bottle

Place a few ice cubes in a wine glass only if you prefer a slightly colder, spritz-style serving. For a lighter, spritz-like drink, pour 3/4 cup (180 ml) of chilled Filippo Gallino Birbet into a large wine glass and top with 1/4 to 1/2 cup sparkling water to taste; otherwise serve neat.

Garnish each glass with an orange slice and a sprig of mint; if using, add a lemon twist for extra citrus aroma. Serve immediately.

Cut 2 slices of orange about 1/4-inch thick. Slit each slice partway through so it can sit on the rim of the glass. Rinse mint sprigs and gently clap between hands to release aroma before placing into the glass. Twist a thin piece of lemon peel over the glass to express oils, then drop it in if using.

Preheat oven to 200°C (400°F) or set broiler to high. Slice the baguette into 1/2-inch thick slices and arrange on a baking sheet. Brush each slice lightly with 1 tbs of olive oil (reserve remaining oil for tomato mixture). Toast in the oven for 5–7 minutes or until golden and crisp. Remove and rub the top of each slice with the cut side of the garlic clove while still warm.

Prepare bread

Dice the ripe tomatoes into small cubes, place in a bowl. Roughly chop basil leaves and add to the tomatoes. Add remaining 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine and let sit for 5 minutes to marry flavors.

Make tomato topping

To assemble: spoon the tomato mixture onto the toasted bread slices immediately before serving to keep bread crisp. Arrange bruschetta on a platter and serve alongside the chilled Filippo Gallino Birbet.

Filippo Gallino Birbet (Piemonte, Italy)

Ice cubes

Sparkling water (optional, chilled)

Orange slices

Fresh mint sprigs

Lemon twist (optional)

Baguette or rustic country bread

Ripe tomatoes (medium)

Fresh basil leaves

Extra-virgin olive oil

Garlic clove

Salt

Black pepper

Ramey, Rochioli Vineyard is a single-vineyard Pinot Noir from the Russian River Valley in California. Record the bottle's vintage and producer before serving.

Chill the bottle to approximately 55°F (about 13°C). This is the ideal serving temperature for a fuller-bodied Russian River Valley Pinot Noir. Use appropriate stemmed wine glasses (Burgundy-style) to concentrate aromatics.

Chill and prepare glassware

Cut the capsule cleanly, wipe the top of the bottle, and insert a waiter’s corkscrew straight into the cork. Pull the cork gently to avoid agitation. Inspect the cork for faults or unusual odors; note the vintage on your tasting record.

If the bottle is from an older vintage or you want to open up complex aromatics, decant into a wide-bowled decanter and let it breathe for 20–40 minutes. Younger vintages may only need 10–20 minutes. The optional 30-minute wait time listed is a guideline — taste periodically to judge readiness.

Decant (optional)

Pour modest tasting pours (2–3 oz) for initial assessment, then full pours (5–6 oz) once aromas and flavors open. Hold the glass by the stem to avoid warming the wine with your hand.

This Rochioli Vineyard Pinot Noir pairs well with seared duck breast and creamy mushroom risotto. For duck: season and sear duck breasts skin-side down until skin is crisp and internal temperature reaches 135°F for medium-rare, rest 5–7 minutes, then slice and serve. For risotto: prepare a basic mushroom risotto (sauté shallots and mushrooms, add arborio rice, deglaze with a splash of white wine, gradually add warm stock while stirring, finish with butter and Parmesan) and serve alongside the wine.

Pairing suggestions

Note aromas of red cherry, cranberry, earth, baking spice, and subtle oak. On the palate expect bright acidity, fine-grained tannins, and layered red-fruit flavors. If not finished, reseal with a wine stopper and store upright in a cool, dark place; consume within 2–3 days for best freshness.

Tasting notes and storage

When decanting, pour slowly to avoid splashing and aerate by letting the wine swirl gently in the decanter. Taste at 10-minute intervals to find the optimal window for drinking.

Wine name

Vintage

Region

Serving temperature

Glassware

Suggested pairing — seared duck breast

Suggested pairing — mushroom risotto

Decanter

Wait time

If the bottle has been stored at cellar temperature, chill it for 20–30 minutes in the refrigerator before serving to bring the Pinot Noir to about 55–60°F (13–16°C). If you prefer to be precise, use a thermometer to check temperature. Avoid serving too warm; a slightly cool temperature emphasizes freshness and balance.

Chill to serving temperature

Open the bottle and evaluate. If the wine is youthful and bright (as many Russian River Pinot Noirs are), you may simply pour after letting it breathe in the glass for a few minutes. For added aeration, pour the wine into a decanter and let it sit for 15–30 minutes to open aromatics and soften any oak or tannin edges. Older bottles with sediment should be decanted carefully, leaving sediment in the bottle.

Use large-bowl Pinot Noir or universal red wine glasses to concentrate the aromas. Hold the glass by the stem to avoid warming the wine. Pour 4–5 ounces (about 120–150 ml) per glass to allow room for swirling and nose exploration.

Selecting glassware

Remove soft cheese (Brie or Camembert) from the refrigerator 20–30 minutes before serving so it reaches near room temperature and develops full flavor. Slice the aged cheddar or Gruyère into thin wedges or bite-sized pieces for easy pairing.

Prepare cheeses

Fan or fold prosciutto and salami on a board. Place crackers or thinly sliced baguette in a separate pile to keep textures distinct and prevent sogginess.

Arrange charcuterie and crackers

Place Marcona almonds or mixed nuts in a small bowl. Arrange fresh fruit (grapes, sliced apple or pear, or halved figs) near cheeses. Break dark chocolate into small squares and place on the board for a slightly bitter, complementary finish.

Add nuts, fruit, and chocolate

Pour the chilled/decanted Joseph Jewell Pinot Noir into prepared glasses. Offer the accompaniment board and allow guests to taste the wine alongside different bites to explore flavor pairings. Encourage trying combinations: Pinot Noir with soft cheese, or with dark chocolate for a richer pairing, and with fruit or nuts for brightness and texture contrast.

Serve

Take note of the wine’s aromas (red cherry, raspberry, spice, earth/forest floor, subtle oak) and its weight on the palate (typically medium-bodied, bright acidity, silky tannins). These characteristics make it versatile with the suggested accompaniments.

If there is leftover wine, re-cork and refrigerate. Most opened Pinot Noir will remain pleasant for 2–4 days in the refrigerator; return to serving temperature before drinking.

Joseph Jewell Wines Pinot Noir (Russian River, Sonoma, CA)

Soft-ripened cheese (Brie or Camembert)

Aged cheddar or Gruyère

Charcuterie (prosciutto, salami)

Crackers or sliced baguette

Marcona almonds or mixed nuts

Fresh fruit (figs, grapes, or sliced apple/pear)

Dark chocolate (70% cocoa), small squares

Large-bowl Pinot Noir or universal red wine glasses

Wine decanter (optional)

Thermometer (optional, for precision)

If the bottle has been stored in a cool cellar (55–65°F / 13–18°C), allow it to sit at room temperature for 10–20 minutes before opening. If it is too warm, place upright in a fridge for 20–30 minutes. Remove capsule and wipe the neck of the bottle with a clean cloth.

Chill check and open

Use a waiter’s corkscrew or a two-prong waiter-style opener. Insert the screw into the center of the cork and pull steadily to remove. Inspect the cork: note any wine staining (normal) and smell the cork to ensure there’s no strong musty odor. Pour a small 1–2 oz (30–60 ml) taste into one glass to check for cork taint or faults.

Pour the remainder of the bottle slowly into a decanter held at a slight angle; stop once you see sediment reach the neck (if present). For Orin Swift "Mannequin," decant for 45–60 minutes if the wine is young and bold (to open aromas), or 15–30 minutes if the wine is mature or you prefer less aeration.

Decant for aeration

Rinse each red wine glass with a small amount of filtered water and discard the rinse. This removes any dust and slightly cools the glass. Dry the outer surface gently with a lint-free towel while leaving a tiny film inside to aid aroma release.

Prepare glassware

Serve the decanted Orin Swift "Mannequin" at 60–65°F (15–18°C). If the wine is too warm, set the decanter in a shallow ice bath for 3–4 minutes (do not leave in ice water). If too cold, let it sit at room temperature for 10 minutes.

Pour 5–6 oz (150–180 ml) into each glass, filling the widest part to allow aromas to collect. Present the bottle and decanter so guests can see the label. Encourage a gentle swirl and a few seconds to smell before tasting.

Pour and present

Place a small tray of unsalted crackers or rustic bread near the glasses so tasters can clear their palate between sips or compare structure across pours.

Offer palate cleansers

Orin Swift "Mannequin" (red blend)

Red wine glasses

Large decanter (or wide-mouth pitcher)

Filtered water (for glass rinse)

Optional: small tray of palate cleansers (unsalted crackers or mild bread)

Place the Louis Roederer Collection 245 Brut in an ice bucket filled halfway with ice and cold water. Chill for 20–30 minutes to reach ideal serving temperature of about 6–8°C (43–46°F). If you have a wine fridge, chill to the same temperature for 2–3 hours prior to serving.

Chill the bottle

Select clean champagne flutes or white wine glasses. Rinse briefly with cold water and drain so glasses are cool — this preserves the mousse (bubbles). Set glasses upright on a stable surface near the service area.

Keep the bottle angled about 45° from people. Remove foil and loosen the wire cage while keeping a thumb over the cork. Holding the cork, gently twist the bottle (not the cork) until the cork eases out with a soft 'pop' rather than a loud bang. Wipe the lip with a napkin.

Open the bottle safely

Pour slowly into the center of each glass, filling about two-thirds (approximately 120–150 ml per glass) to preserve effervescence. After pouring, allow a moment for the bubbles to settle before handing glasses to guests.

Arrange toasted baguette rounds or blinis on a serving board. Spread small dollops (about 1 tsp) of crème fraîche on half of them and top with a slice of smoked salmon, a few capers and a small squeeze of lemon. On a few others, spread a thin layer of soft cheese and top with a strawberry or thin cucumber slice.

Prepare base bites

Fan prosciutto slices on the board and place the soft cheese nearby with a small knife for spreading. Scatter marcona almonds or toasted nuts in a small bowl or on the board for texture contrast.

Charcuterie & cheese

Garnish the smoked salmon bites with a tiny sprig of dill if available. Provide lemon wedges on the side and small tongs or toothpicks for easy serving. Keep the platter at cool room temperature (do not leave seafood out longer than 1 hour).

Finishing touches

Serve the Louis Roederer Collection 245 Brut with the prepared bites. Note the wine's balanced acidity and fine mousse: it pairs well with smoked salmon, crème fraîche, and light cheeses, cutting through fat and refreshing the palate. Try alternating sips and bites to experience how fruit, nuts, and cured meats change perception of the wine's fruit, minerality, and finish.

If tasting multiple wines, cleanse the palate between pours with plain water and a plain cracker or small sip of water.

Louis Roederer Collection 245 Brut (chilled)

Champagne flutes or white wine glasses

Ice bucket with ice and water

Wine thermometer (optional)

Smoked salmon, thinly sliced

Toasted baguette or blinis

Crème fraîche

Cucumber, thinly sliced

Lemon, cut into wedges

Capers

Soft triple-cream or mild goat cheese, room temperature

Prosciutto, thin slices

Fresh strawberries or stone fruits (sliced)

Marcona almonds or toasted nuts

Place the unopened bottle of Bollinger Special Cuvée Brut into a large bowl filled with a 1:1 mix of ice and cold water. Let it sit for 20–30 minutes to reach serving temperature (approximately 8–10°C / 46–50°F). Alternatively, chill the bottle upright in a refrigerator for at least 3–4 hours prior to service.

Place clean champagne flutes in the refrigerator for 20–30 minutes or set them in a freezer for 5–10 minutes just before service to ensure they are cold but not frosted.

Chill glassware

If using lemon twists: use a paring knife or peeler to cut thin strips of lemon peel, avoiding the bitter white pith. Twist each strip over a flute to express the oils and then drop it into the glass or rest it on the rim. If using strawberry slices: slice fresh strawberries thinly and rest one slice on the rim of each flute.

Prepare garnishes (optional)

Remove the foil and loosen the wire cage while keeping your thumb on top of the cork. Hold the bottle at a 45-degree angle, grasp the cork and twist the bottle (not the cork) slowly and gently to ease the cork out. Aim for a quiet sigh rather than a loud pop to preserve the bubbles. Wipe the lip of the bottle with a clean napkin.

Pour about 2–3 oz (60–90 ml) into each flute to start, allowing the mousse to settle, then top up to roughly 4–5 oz (120–150 ml) per glass (standard tasting pour). Hold the glass at a slight angle and pour gently down the side to preserve effervescence and form a steady stream of fine bubbles.

Pour correctly

Place a flute at each cover. Offer optional tasting notes or cards describing Bollinger Special Cuvée (notes of ripe apple, brioche, toasted nuts, and a rich, vinous finish). Replace the bottle in the ice bowl to keep it chilled during service.

If you have leftover wine, reseal with a sparkling wine stopper and keep it refrigerated; consume within 1–3 days for best bubbles and flavor. Avoid resealing with a regular cork which will not preserve carbonation.

Bruno Colin, Bourgogne Rouge

Gamay, Thibault Ducroux, Morgon, Beaujolais

Badia A Coltibuono, Vin Santo, Tuscany, It (375ml)

Filippo Gallino, Birbet, Piemonte, It (750ml)

Ramey, Rochioli Vineyard, Russian River Valley, Ca

Joseph Jewelll Wines, Russian River, Sonoma, Ca

Orin Swift "mannequin"

Louis Roederer, Collection 245, Brut

Bollinger, "special Cuvée", Brut

Paul Bara, Rosé Brut Grand Cru

Billecart Salmon Le Réserve

Charlier & Fils, "carte Noire" Brut