Premier Pairing Recipe

1. Choose and price

Select 3 bottles of premier red wine in the $125–$135 range for your pairing — aim for a mix of varietals or vintages (for example, one bold (Cabernet or Syrah), one medium (Pinot Noir or Merlot), and one age-worthy or allocated bottle). Add 1 bottle of a white (Chardonnay or Sauvignon Blanc) to complement lighter bites. Optionally include a bottle of sparkling wine for palate reset or celebratory service.

2. Chill the white and sparkling wines to 45–55°F (7–13°C). Store the red bottles at cellar temperature (55–65°F / 13–18°C) and bring them to serving temperature 30–60 minutes before service (slightly cooler than room temperature for fuller expression).

3. Decant any red wines that are young or tightly wound for 30–90 minutes prior to service. For older, delicate bottles, decant gently and check for sediment; decant just before serving to avoid losing aromatics.

4. Bring cheeses to room temperature 30–45 minutes before service: remove from refrigerator and arrange on a wooden board or slate in an order that moves from mild to strong.

5. Slice the hard cheese into shards or bite-sized pieces. Leave soft cheese whole or cut a wedge for guests to spread. Crumble the blue cheese into a small pile for sampling.

6. Arrange cured meats in loose folds or rolls near complementary cheeses so guests can experiment with pairings (e.g., prosciutto with soft cheese; salami with hard cheese).

7. Place small bowls of mixed olives and cornichons on the board. Add small spoons of honey and jam near the cheeses that benefit from sweetness (blue cheese and aged hard cheese). Scatter toasted nuts and crackers or sliced baguette around the board.

8. Label cheeses and meats (small tent cards) so guests know what they’re tasting and can match wines intentionally.

9. Pat the shrimp dry with paper towels and season with sea salt and freshly ground black pepper.

10. Heat a sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 clove minced garlic, cook 30 seconds until fragrant but not browned.

11. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Squeeze the juice of half a lemon over shrimp and remove from heat.

12. Transfer shrimp to a warm serving dish, sprinkle with chopped herbs and a light grind of black pepper. Serve immediately alongside the cheese board so guests can taste hot bites with both white and red wines.

13. Provide chilled still and sparkling water, lemon slices, and plain crackers for guests to cleanse their palates between flights.

14. When pouring wines: serve whites and sparkling first, then progress to lighter reds and finish with the boldest/most structured red. Pour small tasting pours (2–3 oz / 60–90 ml) so guests can taste multiple wines without becoming overwhelmed.

15. Encourage guests to try small bites with different wines and note contrasts (sweet with salty, fat with acid, tannin with protein). Offer short tasting notes or guidance for each bottle (aroma, body, suggested pairings) to enhance the experience.

16. Collect feedback and adjust pairings as needed for future Premier Pairing offerings — record which wines and bites were most popular for pricing and allocation decisions.