Viña Bujanda Tempranillo, Rioja, Spain

Gordo Monastrell, Cabernet, Yecla, Spain

J Bouchon 'old vines' Pais, Maule Valley, Chile

La Mateo, 2018 Tempranillo Blanco, Rioja, Spain

Casa Silva '1912 Vines' Sauvignon Gris, Colchagua, Chile

Blanquito Albariño Blend, Rias Baixas, Spain

Muga Blanco, 2023 Viura, Garnacha Blanca, Malvasia, Rioja, Spain

Emilio Moro 'Polvorete' Godello, Bierzo, Spain

Gulp Hablo Orange Wine Verdejo, Sauvignon Blanc, Spain 1 liter

Luzon Coleccion Blanco Sauvignon Blanc-Macabeo, Jumilla, Spain

Tarima Mediterraneo Moscatel Alejandria, Merseguera Alicante, Spain

João Ramos Alvarinho, Portugal

Txampian Txakoli Getariako Txakolina, Hondarrabi Zuri Txakolina, Spain

Ontañon Rioja, Spain

Txampian Txakoli, Txakolina, Spain

Gaia Rose Pinot Noir, Mendoza, Argentina

Raventos i Blanc 'de Nit' Conca del Riu Anoia, Spain

Albet i Noya Brut Reserva, 2022 Penedes, Spain

Mas Fi Cava Brut NV, Spain

Pinot Noir, Sant Sadurni Anoia, Spain

Gelida Brut Reserva Rose

OLIVE OIL CAKE

BURNT BASQUE CHEESECAKE

CRISPY CHICKEN A LA PLANCHA

Remove the bottle from refrigeration (if chilled) or cellar and bring to the recommended serving temperature of 16–18°C (60–64°F). If the wine has been stored cold, allow it to warm for 30–60 minutes at room temperature. If it was stored warm, chill gently in an ice bucket for 15–20 minutes.

Check bottle and temperature

Examine the label for vintage and visually inspect the cork area for seepage or damage. Smell the cork briefly after extraction to detect any obvious cork taint; a clean cork smell is normal.

Inspect label and cork

Select large Bordeaux- or Rioja-style red wine glasses. Ensure glasses are clean and free from detergent residue. Optionally place glasses on a table and warm them slightly with your hands if the room is cool.

Prepare glassware

Use a waiter’s corkscrew to cut the foil below the lip, wipe the top of the bottle with a clean cloth, then insert the screw into the cork and extract it smoothly. If the cork is fragile, consider a two-stage pull or using a Durand-style corkscrew.

Open the bottle

Hold the bottle up to a light and pour a small amount into a glass to check clarity and aroma. If the wine is young or has noticeable sediment (older vintages may), decant by pouring slowly into a decanter, stopping when you see sediment reach the bottle neck. For a young, fruit-forward Viña Bujanda Tempranillo, decanting 20–40 minutes before serving can help open the aromas.

Evaluate and decant (optional)

Pour approximately 120–150 ml (4–5 oz) per glass, filling to the widest part of the glass to allow swirling and aroma release. Leave space in the glass to swirl without spilling.

Pouring

Offer filtered water for palate cleansing. Serve with a simple charcuterie plate (cured meats such as chorizo or jamón, manchego or other medium-aged cheeses, and crusty bread). The wine’s red fruit, moderate tannins, and balanced acidity complement these flavors.

Serve with accompaniments

Tilt the glass against a white background and observe color and intensity. Viña Bujanda Tempranillo typically shows ruby to garnet hues depending on vintage and age.

Appearance

Gently swirl the wine in the glass to aerate. Bring the glass to your nose and inhale—look for aromas of red cherry, plum, subtle spice, and light oak or vanilla if oak-aged.

Swirl and nose

Take a small sip, coat the mouth, and note structure: fruit flavors (red berries, plum), acidity level, tannin texture (soft to moderate), body (medium), and finish. Consider pairing notes with the provided charcuterie.

Taste and evaluate

If you won’t finish the bottle the same day, re-cork with the original cork or a reusable wine stopper and refrigerate upright. The wine will generally remain acceptable for 2–4 days; allow to warm to serving temperature before drinking.

Storage of leftovers

Viña Bujanda Tempranillo, Rioja (750 ml bottle)

Wine glasses

Decanter (optional)

Filtered water (for palate cleansing)

Charcuterie (cheese, cured meats, bread)

Room-temperature storage (if required)

Remove the bottle from storage. Gordo Monastrell Cabernet from Yecla is best served slightly below room temperature—about 15–18°C (59–64°F). If the bottle is warmer than 18°C, place it upright in a refrigerator for 20–30 minutes or set in an ice bucket with a mix of ice and water for 5–10 minutes. If it's too cold, let it sit at room temperature for 10–20 minutes.

Inspect and chill

Use a waiter-style corkscrew to remove the foil and extract the cork in one steady motion. Wipe the bottle lip with a clean cloth or napkin to remove any sediment or cork bits.

Pour the wine slowly into a decanter to separate any sediment and to aerate the wine. For a youthful Monastrell-Cabernet blend, decant for 20–40 minutes. If you prefer, use an aerator directly into each glass while pouring. If there is noticeable sediment, pour slowly and stop when you see solids approaching the bottle neck.

Decant (recommended)

Pour about 120–150 ml (4–5 oz) per glass, filling red wine glasses to their widest point to allow aromas to collect. Leave space in the glass for swirling and nose examination.

Serve

Place a small carafe or pitcher of filtered water on the table for guests to cleanse their palate between tastes. Ensure glasses are clean and at room temperature or slightly warmed in cooler environments.

Prepare palate water and glasses

On a serving board, arrange the cured ham and salami in thin slices, place slices or wedges of Manchego, and add clusters of red grapes or fig halves. Scatter Marcona almonds or mixed nuts into a small bowl. Place slices of crusty bread or baguette nearby. These pairings complement the ripe dark-fruit, spice, and structure typical of Monastrell-Cabernet blends from Yecla.

Assemble charcuterie and cheese

Begin by smelling the wine to identify primary aromas (dark berries, plum, pepper, oak). Take a small sip and let it coat the palate, noting acidity, tannin, fruit, and finish. Alternate bites of cheese, charcuterie, or bread between sips to see how the wine changes. Use water to reset your palate as needed.

Tasting order

If using a wine thermometer, confirm serving temperature is within 15–18°C. An aerator or decanting funnel can speed aeration for immediate drinking. After serving, place the cork back loosely in the bottle and re-cork if you plan to store it for 1–3 days in the refrigerator; allow the bottle to warm back toward serving temperature before drinking.

Use tools judiciously

Leftover storage: finish the bottle within 2–4 days for best flavor. Vacuum stoppers help preserve freshness; otherwise expect a gradual decline in fruit character and aroma.

Gordo Monastrell Cabernet (Yecla, Spain) bottle

Wine decanter (optional)

Red wine glasses

Cooler or ice bucket (optional)

Charcuterie (assortment: cured ham, salami)

Aged Manchego or hard sheep cheese

Crusty bread or baguette slices

Marcona almonds or mixed nuts

Red grapes or fig halves

Decanting funnel or aerator (optional)

Wine thermometer (optional)

Small serving plates or boards

Chill the bottle of J. Bouchon 'Old Vines' País to 13–15°C (about lightly chilled). Remove bottle from refrigeration 10–15 minutes before serving if over-chilled.

Chill and open

Rinse glasses with a small amount of clean water and dry (or run through a dishwasher) to remove any dust or residual detergent that can interfere with aroma. Use large-bowled red wine glasses to allow aroma development.

If the bottle is young or appears closed on first sniff, decant into a decanter for 20–40 minutes to help the País open up and soften tannins. For an older bottle, gently pour and taste before deciding to decant.

Decanting (optional)

Pour small tasting pours (about 60–90 ml) to evaluate the wine. For sitting and sharing, pour 120–150 ml per serving.

Select a medium cutting board or platter. Arrange the cheeses first, spaced apart so there is room for slices and accompaniments.

Prepare the board

Fold thin slices of chorizo/salami and prosciutto into loose piles or ribbons and place near the cheeses. Provide enough for 2–3 thin slices per person at a tasting portion.

Slice and arrange meats

Place aged Manchego and the soft-ripened wedge on the board. Add small bowls or piles of olives, cornichons, and Marcona almonds. Spoon whole-grain mustard into a small dish. If using figs or grapes, arrange them on the board for sweetness contrast. Drizzle a little honey on or near the soft cheese if desired.

Add cheeses and accompaniments

Slice the baguette on a slight diagonal into 1 cm slices. Toast lightly if you prefer a firmer texture. Fan the bread slices on one side of the board.

Bread

Bring the board to the table with the decanted or opened wine. Encourage guests to taste the wine first, then combine bites on the board to explore complementary and contrasting flavors (e.g., Manchego with chorizo, soft cheese with honey and bread).

Evaluate the wine using the three-step approach: Look (observe color and clarity), Smell (take 2–3 short sniffs then a long inhale to capture primary aromas), and Taste (take a modest sip, aerate in the mouth and note acidity, tannin, body, fruit and finish). Record impressions on a tasting card if desired.

Tasting steps

If conducting a formal tasting or sampling multiple bottles, use a spit bucket or bowl to conserve palate and avoid intoxication.

Spitting

J. Bouchon 'Old Vines' País, Maule Valley, Chile (bottle)

Decanter (or large wine glass)

Clean water (for glass rinse)

Cured chorizo or salami, thinly sliced

Prosciutto or jamón, thinly sliced

Aged Manchego or sheep's milk cheese, sliced or chunks

Soft-ripened cheese (e.g., Camembert or Brie), wedge

Olives (mixed green and black, pitted)

Cornichons or pickled gherkins

Marcona or roasted almonds

Baguette or crusty bread, sliced

Whole-grain mustard

Fresh figs or grapes (optional), halved

Honey (optional, for soft cheese)

Spit bucket or bowl (for formal tastings)

Tasting notes card and pen

Place the La Mateo Tempranillo Blanco in the refrigerator for at least 90 minutes prior to serving to reach an ideal serving temperature of about 8–10°C (46–50°F). If short on time, submerge the bottle in an ice-water bath for 20–30 minutes.

Chill the bottle

Remove the foil and gently uncork the bottle with a waiter’s corkscrew. Inspect the wine briefly for condition (clean aroma, no off odors).

Pour a small taste for a quick check, then let the wine rest in the open bottle or decanter for 5–10 minutes to allow the aromatics to open.

Let the wine breathe briefly

Slice the crusty country bread into 1/2-inch (1.5 cm) slices. If desired, lightly toast the slices under a broiler or in a hot skillet for 1–2 minutes per side until warm and slightly crisp. Transfer to the serving board.

Prepare bread

Place the Manchego wedges on the board. Arrange quince paste slices beside the cheese so guests can pair a piece of quince with each cheese bite. Optionally smear a thin slice of quince onto a piece of toasted bread before topping with cheese.

Arrange cheese and quince

Lightly toast the Marcona almonds in a dry skillet over medium heat for 2–3 minutes, stirring continuously until fragrant and golden. Transfer to a small bowl. Drain the Castelvetrano olives and place them in a separate small bowl.

Prepare almonds and olives

Pour 2 tablespoons extra-virgin olive oil into a small dipping bowl. Zest a small amount of the lemon (about 1/4 tsp) over the oil and then squeeze a few drops of lemon into the oil; stir in the chopped herb if using. This creates a bright dipping oil for bread that complements the wine.

Finish with olive oil & lemon

Arrange the toasted bread, Manchego, quince paste, almonds and olives on the serving board. Place the small bowls of almonds, olives and olive oil on the board for easy access. Leave space for the wine glasses.

Plate the board

Place white wine glasses in the refrigerator or freezer for 15–30 minutes before serving. Do not freeze for longer than 30 minutes to avoid hairline cracks.

Chill glasses

Pour about 5–6 oz (150–180 ml) of La Mateo Tempranillo Blanco per glass. Serve with the prepared board. Suggest tasting notes to guests: look for citrus and orchard fruit aromas, balanced acidity, and a slightly textured finish that pairs well with the salty Manchego and nutty almonds.

Pour and serve

If there is leftover wine, re-cork and keep upright in the refrigerator; consume within 2–3 days for best freshness. Remove from fridge ~10–15 minutes before serving again to allow it to come back toward serving temperature.

Storage after opening

La Mateo Tempranillo Blanco (2018), Rioja

Crusty country bread (sliced)

Manchego cheese (aged), cut into wedges

Marcona almonds, lightly toasted

Quince paste (membrillo), sliced

Castelvetrano olives, pitted

Extra-virgin olive oil

Fresh lemon

Fresh crust herb (optional: thyme or parsley), chopped

White wine glasses (chilled for 15–30 minutes)

Small serving plate or board

Check the bottle for any damage, ensure the cork or screwcap is intact and the label corresponds to Casa Silva '1912 Vines' Sauvignon Gris, Colchagua, Chile.

Inspect bottle

If bottle is at room temperature and you have time, place the bottle in the refrigerator for at least 2 hours. For faster chilling, prepare an ice bath: fill a large bowl or bucket with 1 liter cold water and 1 cup of ice, then submerge the bottle for 15–20 minutes, turning occasionally until it reaches 8–10°C.

Chill (recommended serving temperature 8–10°C / 46–50°F)

If the bottle has a screwcap, twist to open and wipe the rim with a clean cloth. If it has a cork, use a corkscrew: cut foil below the lip, insert the screw in center of cork, pull gently and steadily, remove cork, then wipe the mouth of the bottle.

Sauvignon Gris is typically enjoyed directly from the bottle. Decant only if you detect reductive aromas or want to gently aerate; pour slowly into a clean decanter and let sit for 10–15 minutes.

Decant (optional)

Use a standard white wine glass with a tulip shape—narrower rim and wider bowl—to concentrate the wine's aromatic profile.

Choose glassware

Pour 120–150 ml (about 4–5 oz) per serving. Pour slowly to avoid splashing and fill to the widest part of the glass to allow aromas to develop.

Pour

Bring the glass to nose level and inhale gently to note aromatic notes: expect floral, stone fruit and subtle tropical hints with crisp acidity. Take a small sip, let it coat your tongue, and observe structure—acidity, body, and finish.

Serve with bright, fresh dishes that complement the wine’s fruit and acidity. Suggested pairings included: chilled white fish ceviche (4 servings) and goat cheese crostini (8 pieces). Garnish the plate with fresh lemon wedges for guests to squeeze lightly over their dish, which will harmonize with the wine’s citrus and mineral notes.

Pairing guidance

Recork or reseal the bottle and refrigerate. Consume within 2–3 days for best freshness. For longer preservation, use a vacuum stopper and store upright in the refrigerator.

Casa Silva '1912 Vines' Sauvignon Gris, Colchagua, Chile (bottle)

Ice (optional, for rapid chilling)

Cold water (for ice bath)

Large bowl or bucket (for ice bath)

White fish ceviche (suggested pairing - prepared)

Goat cheese crostini (suggested pairing - prepared)

Fresh lemon wedges (for serving)

If the Albariño is at room temperature, prepare a large bowl with 2 cups of ice and 6 cups of cold water. Submerge the bottle in the ice bath for 15–20 minutes, turning it once after 10 minutes, until the wine reaches about 8–10°C (46–50°F).

Quick chill in an ice bath

For best flavor, place the bottle in the refrigerator upright for at least 2–3 hours prior to serving to allow the wine to cool evenly to about 8–10°C (46–50°F).

Refrigerator chill (preferred)

Select appropriate glassware: chilled white wine glasses or stemmed glasses concentrate aromatic notes and maintain cool temperature. If using decorative garnish, have lemon/lime twists or fresh herb sprigs ready.

Open the bottle just before serving. Wipe the neck with a clean cloth. Pour a small taste (about 1–2 oz / 30–60 ml) to confirm aroma and balance.

Pour into glasses: fill each glass to roughly one-third full (about 5–6 oz / 150–180 ml) to allow room for aroma development. If serving more than four guests, adjust pours accordingly.

Optional garnish: express a lemon or lime twist over the glass and drop it in, or rest a small sprig of mint or thyme on the rim — do not overpower the wine.

Recommend tasting notes to highlight while serving: point out Albariño's bright acidity, stone-fruit and citrus flavors, saline/mineral undertones from Rías Baixas, and light floral aromatics. Serve with light seafood, shellfish, or tapas.

Bottle of Albariño (Rías Baixas), Blanquito style or similar

Ice (optional, for chilling quickly)

Water (for ice bath)

White wine glasses or stemmed glasses

Lemon or lime twists (optional)

Fresh herbs — e.g., sprig of mint or thyme (optional)

Sanitize all equipment with a sulfite solution (use approximately 5 g potassium metabisulfite per liter of water) and rinse with filtered water. Remove any leaves, stems, rotten or underripe grapes from the harvested Viura, Garnacha Blanca and Malvasia bunches.

Sort and sanitize

Weigh grapes and combine approximate proportions reflecting the 2023 Muga Blanco blend: 60% Viura (6 kg), 20% Garnacha Blanca (2 kg), 10% Malvasia (1 kg). Keep grapes cool and process promptly to preserve aromatics.

Blend grapes by variety

Lightly crush and destem the grape clusters using a crusher/destemmer to release juice while minimizing broken skins. Transfer crushed must to a press or fermentation hopper.

Crush and destem

Press the crushed grapes gently to separate free-run juice from pressed fractions. Collect free-run juice first (highest quality) and then press at increasing pressure. Target total juice volume appropriate for a 10–15 L batch. Keep juice cold (8–12°C) if not fermenting immediately.

Press grapes

Measure must specific gravity (Brix or SG) and titratable acidity. If needed, add up to 5 g tartaric acid to balance acidity for a typical Rioja white profile. Add pectolytic enzyme (2 g) to the must and stir gently; let rest for 2–4 hours at cool temperature to improve juice yield and clarity.

Measure and treat must

Add a total of 30–50 mg/L SO2 equivalent (use potassium metabisulfite calculated for your juice volume). For a small batch, dissolve the metabisulfite in a small amount of must or water and mix thoroughly to protect must from oxidation and microbial spoilage. Allow to settle for 12–24 hours if performing a cold settling.

Add sulfur dioxide

Cold settle the must at around 10°C for 12–24 hours to clarify. Rack clear juice away from gross lees into a sanitized fermentation vessel.

Cold settling (optional)

Rehydrate the selected wine yeast per manufacturer instructions (typically in 10× the yeast weight in sterile water at 35–38°C) or make a small starter with some must. Add yeast nutrient (10 g) to the must at inoculation.

Prepare yeast

Bring clarified must to fermentation temperature of 15–18°C for aromatic white style. Pitch rehydrated yeast into the must and fit an airlock. Ferment at steady temperature until near dryness (residual sugar ~2–4 g/L), monitoring density with a hydrometer or Brix; this generally takes 10–20 days depending on temperature and yeast strain.

Viña Bujanda Tempranillo, Rioja, Spain

Gordo Monastrell, Cabernet, Yecla, Spain

J Bouchon 'old Vines' Pais, Maule Valley, Chile

La Mateo, 2018 Tempranillo Blanco, Rioja, Spain

Casa Silva '1912 Vines' Sauvignon Gris, Colchagua, Chile

Blanquito Albariño Blend, Rias Baixas, Spain

Muga Blanco, 2023 Viura, Garnacha Blanca, Malvasia, Rioja, Spain

Emilio Moro 'polvorete' Godello, Bierzo, Spain

Gulp Hablo Orange Wine Verdejo, Sauvignon Blanc, Spain 1 Liter

Luzon Coleccion Blanco Sauvignon Blanc-macabeo, Jumilla, Spain

Tarima Mediterraneo Moscatel Alejandria, Merseguera Alicante, Spain

João Ramos Alvarinho, Portugal

Txampian Txakoli Getariako Txakolina, Hondarrabi Zuri Txakolina, Spain

Ontañon Rioja, Spain

Txampian Txakoli, Txakolina, Spain

Gaia Rose Pinot Noir, Mendoza, Argentina

Raventos I Blanc 'de Nit' Conca Del Riu Anoia, Spain

Albet I Noya Brut Reserva, 2022 Penedes, Spain

Mas Fi Cava Brut Nv, Spain

Pinot Noir, Sant Sadurni Anoia, Spain

Gelida Brut Reserva Rose

Olive Oil Cake

Burnt Basque Cheesecake

Crispy Chicken A La Plancha