Double Cappuccino

2020 Juan Gil

2011 Bodegas Franco-Españolas Rioja Gran Reserva

2022 Fitapreta "A Touriga Vai Nua"

2018 Altos Ibericos Crianza

2016 R. Lopez de Heredia - Vina Cubillo

2022 Vale D. Maria "Vinhas Do Sabor"

2019 Joan Gine

2023 Fitapreta "o Ancestral"

2022 Domaine Papagiannakos "Kalogeri"

2022 Gaintza

2023 Gaia "Monograph"

2022 Esporão Bico Amarelo

2023 Nortico

2021 Saint Hilaire

2020 Schramsberg Blanc de Noirs

2020 Domaine Rouanne Brut Rose

NV Segura Viudas Cava - Brut Rose

Naveran Cava

NV Cave de Lugny

2019 Gibe "Tenuta Pederzana" Lambrusco

Earl Grey, Chamomile, Mint, English Breakfast, Green

Latte

Double Latte

Weigh 18 g of whole espresso beans. Grind to a fine espresso grind (slightly finer than table salt) immediately before brewing to preserve aroma.

Grind and dose

Distribute the ground coffee evenly in a 18–20 g double-shot portafilter basket, tamp with consistent 30–40 lb pressure until level. Lock the portafilter into the machine and start extraction. Aim for a 1:2 ratio: ~36 g (ml) of espresso liquid from 18 g dose, in about 25–30 seconds. For a Double Cappuccino, pull a double shot (about 60 ml combined if your machine yields slightly more; use the 60 ml water listed for brewing as guideline).

Tamp and brew

While brewing, preheat your cappuccino cup (180–220 ml capacity) with hot water, then discard the water so the espresso doesn’t cool too quickly.

Preheat cup

Pour 220 ml whole milk into a 12–16 oz (350–450 ml) stainless-steel frothing pitcher. Cold milk creates better microfoam, so use milk straight from the fridge.

Prepare milk pitcher

Purge the steam wand briefly. Submerge the tip just below the milk surface and open the wand to introduce air for 3–5 seconds until the pitcher volume increases by about 10–20% and you hear a gentle hissing (avoid large bubbles).

Stretch (introduce air)

After initial stretching, submerge the wand deeper and position to swirl the milk. Heat milk to 60–65°C (140–149°F) — touch the side of the pitcher; it should become hot but not scalding (about 6–12 seconds depending on machine). Aim for smooth, glossy microfoam with tiny bubbles.

Texturize (heat & create microfoam)

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to remove any large bubbles and polish the microfoam until silky.

Knock and swirl

For a classic double cappuccino (roughly equal parts espresso, steamed milk, and foam), hold back the thicker foam with a spoon and pour mostly steamed milk first, then top with about 1–2 cm of dense foam. Reserve 30 ml of cold milk if you need to adjust foam density by adding a splash.

Separate textured milk and foam

Pour the double espresso into the preheated cappuccino cup. Immediately pour the steamed milk into the center of the espresso with a steady hand to combine; finish by spooning or pouring the thick foam on top so the cup has roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam.

Combine espresso and milk

If desired, stir in up to 1 tsp sugar or 1 tsp simple syrup into the espresso before adding milk so it dissolves evenly. Dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) for a finishing touch.

Sweeten and garnish (optional)

Serve immediately while hot. Double cappuccino is best enjoyed within a few minutes to preserve foam texture.

Serve

freshly roasted espresso beans

filtered water (for brewing)

whole milk

cold milk (reserve for adjusting foam)

cocoa powder or ground cinnamon

granulated sugar or simple syrup

If the bottle has been stored at cellar temperature (55–65°F / 13–18°C), bring it to serving temperature of about 60–64°F (15–18°C). If it was stored warmer, chill in the refrigerator for 30–60 minutes. If too cold, let rest at room temperature 10–15 minutes before serving. Inspect the bottle for any sediment, cork condition and label notes.

Chill & inspect

Rinse glasses with a small amount of filtered water and tilt to coat the inside, then pour out. This clears any dust and slightly warms the glass. Wipe any water droplets from the rim with a clean cloth.

Rinse glassware

Use a corkscrew to remove the foil and extract the cork carefully. Wipe the bottle neck with a clean cloth or paper towel to remove any cork particles or dust.

Open the bottle

If you prefer to decant, pour the wine slowly into a decanter in one steady stream. Stop if you see sediment approaching the neck (though many modern bottlings of Juan Gil have little sediment). Let the wine breathe for 30–60 minutes. If you do not decant, allow the wine to sit in the opened bottle for 10–20 minutes to open up slightly.

Decanting (optional)

Pour about 4–6 ounces (120–180 ml) per glass, filling no more than one-third to one-half of the glass to allow swirling and aroma concentration. Hold the glass by the stem, present the wine, and allow your guest (or yourself) to swirl and smell before tasting.

Tasting order: note appearance (deep ruby color, clarity), aroma (ripe dark fruit, spice, oak), and palate (rich fruit, balanced acidity, tannins). Take a small sip, let it coat the mouth, and note mid-palate and finish.

Food pairing: 2020 Juan Gil (a Spanish Monastrell/Mourvèdre-forward wine) pairs well with grilled meats, lamb, rich stews, aged cheeses (Manchego), and spicy cured meats like chorizo. Serve the wine slightly below room temperature to emphasize freshness and fruit.

Storage of unfinished bottle: Reseal with the original cork or a stopper, stand upright in the refrigerator, and consume within 3–5 days for best quality. If decanted, consume within 1–3 days.

2020 Juan Gil (bottle)

Decanter (optional)

Filtered water (for rinsing glassware)

Large red wine glass (Bordeaux style)

Charcuterie items (recommended pairing: Manchego, chorizo, olives)

Remove the bottle from long-term storage or refrigeration 30–45 minutes before serving so the wine reaches an optimal serving temperature of about 16–18°C (61–64°F). Use a wine thermometer to check temperature; if too cool, leave at room temperature for a short time.

Chill and readiness

Select large Bordeaux-style glasses to allow aromas to concentrate. Set out the decanter, wine opener, flashlight/candle, and thermometer. Place the optional food pairings on a board, sliced into serving portions so they’re ready when the wine is poured.

Gather tools and glassware

Stand the bottle upright for an hour prior to opening if it has been stored on its side, to allow sediment to settle. Note the fill level and condition of the cork and capsule.

Inspect the bottle

Carefully cut the capsule below the lip, wipe the top of the bottle with a clean cloth, and use a waiter’s corkscrew to remove the cork gently. Smell the cork briefly to check for any obvious faults (musty or wet cardboard aromas indicate cork taint).

Hold the decanter where light can pass through or place a small flashlight/candle behind the bottle. Slowly and steadily pour the wine into the decanter in one continuous motion. Stop pouring when you see sediment reaching the neck—typically minimal in a properly aged Gran Reserva. This decanting both separates any sediment and allows the wine to open up through gentle aeration. Total decant time: 20–40 minutes before drinking; longer (up to 2 hours) is acceptable for more aeration.

Decant and check for sediment

Pour a small tasting amount (about 30–60 ml) into each glass for the first evaluation, then top up to 120–150 ml per glass for the tasting. Hold the glass by the stem to avoid warming the wine and to keep the bowl clear for visual evaluation.

Pouring

Tilt the glass against a white background and observe color and clarity. For a 2011 Rioja Gran Reserva expect garnet with some brick rim coloration. Note the wine’s viscosity (legs) as you swirl the glass gently.

Visual evaluation

Swirl the glass to release aromas and take short sniffs followed by deeper inhalations. Expect tertiary notes of dried fruit (plum, fig), leather, tobacco, cedar, vanilla, and baking spice from oak aging, along with tertiary oxidative notes and savory nuances that develop in bottle-aged Rioja Gran Reserva.

Aroma assessment

Take a moderate sip, let the wine coat the mouth, and breathe in slightly to aerate it — this helps release flavors. Note structure: medium to full body, ripe but integrated tannins, balanced acidity, and flavors that echo the nose (dried black fruit, leather, spice), with a long, savory finish. Consider how fruit, oak, acidity, tannin, and alcohol interact.

Taste evaluation

Serve with slices of Manchego and Jamón Ibérico, or follow with chargrilled chorizo or roasted lamb for a heartier pairing. End the tasting with small squares of dark chocolate to highlight cocoa and dried-fruit notes. Consume within 1–2 days after opening; if remaining, re-cork and refrigerate upright to slow oxidation.

Food pairing

Large red wine glasses (Bordeaux-style)

Decanter (wide-bottom preferred)

Wine opener (waiter’s corkscrew)

Small flashlight or candle (for checking sediment)

Wine thermometer

Aged Manchego or sheep’s milk cheese

Cured Iberian ham (Jamón Ibérico) or Serrano

Chargrilled chorizo or roasted lamb slices

Crusty country bread

Dark chocolate (70% cacao), small squares

Chill bottle briefly in refrigerator for 30–45 minutes if the wine has been stored at room temperature; Touriga Nacional-based reds often show best slightly cool (around 14–16°C).

About 30 minutes before serving, open the bottle and pour a small taste to check aromatics. If the wine is young and tight, decant for 20–60 minutes to allow aromas to open. If you have a decanter, pour the full bottle and let rest.

Use large red wine glasses. Pour 1/4 to 1/3 glass per person to allow swirling and aroma concentration.

Remove the manchego from the refrigerator 20–30 minutes before serving so it comes to near room temperature. Slice the cheese into thin wedges or small bite-sized pieces. Arrange sliced chorizo or salami on a board, fanning the slices so they are easy to pick up.

Prepare cheese and charcuterie

Place olives, cornichons, and Marcona almonds in small bowls or scatter them on the board. Tear the rustic bread into slices or serve sliced baguette alongside. Drizzle 2 tbs extra-virgin olive oil into a small dish for dipping if desired.

Arrange accoutrements

Plate the components on a wooden board or platter with small forks/cheese knives so guests can assemble bites — the savory, slightly spicy cured meat and the firm sheep's cheese pair well with the dark fruit and floral notes of the Fitapreta Touriga.

Pat lamb chops dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, 1 tsp kosher salt and 1/2 tsp black pepper; rub evenly over both sides of the chops. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Marinate lamb

Preheat a grill to medium-high (about 200–230°C) or heat a heavy skillet over medium-high heat until hot.

Preheat grill or pan

Brush grill grates or add a little oil to the skillet. Sear lamb chops 3–4 minutes per side for medium-rare (internal temperature ~57–60°C), or 4–5 minutes per side for medium. Avoid overcooking to preserve tenderness and the wine pairing.

Cook lamb

Transfer chops to a plate, tent loosely with foil and rest 5 minutes. Season with a final pinch of salt and pepper and serve with lemon wedges on the side.

Preheat oven

In a bowl, toss the baby potatoes with 2 tbs olive oil, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Toss potatoes

Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and tender when pierced with a fork.

Roast

Finish with a light sprinkle of flaky salt and serve hot alongside the lamb or charcuterie board.

2022 Fitapreta "A Touriga Vai Nua" red wine

Wine decanter (optional)

Large red wine glasses

Aged manchego or firm sheep's milk cheese

Cured chorizo or salami, thinly sliced

Marcona or roasted almonds

Cornichons or small pickles

Mixed olives (Kalamata/green)

Rustic country bread or baguette

Extra-virgin olive oil

Lamb loin chops

Garlic cloves, minced

Fresh rosemary, finely chopped

Fresh thyme leaves

Kosher salt

Freshly ground black pepper

Olive oil (for marinade and grilling)

Lemon wedges (to serve)

Baby potatoes (halved if large)

Olive oil

Fresh rosemary, chopped

Black pepper

Check the 2018 Altos Ibéricos Crianza bottle for a clean capsule and an intact cork. Wipe the top with a clean towel to remove any dust or sediment.

Inspect bottle

Use a corkscrew to remove the cork gently. For an older cork, twist slowly and keep the bottle steady to avoid cork breakage. Wipe the rim of the bottle with a clean cloth after removing the cork.

If you see visible sediment when you pour a small sample into a glass, or if you want the wine to aerate, pour the wine slowly into a decanter in one steady stream until nearly all the wine is transferred. Leave any sediment in the bottle. Allow the wine to rest in the decanter for 20–40 minutes to open up.

Use large-bowled red wine glasses. Pour about 4–6 oz (120–180 ml) per glass to allow swirling and release of aromas.

Glassware

Serve the Crianza at 60–65°F (15–18°C). If the wine is too warm, chill for the listed refrigeration time (about 30 minutes) or place the bottle in an ice bucket briefly. If too cold from refrigeration, let the bottle sit at room temperature for 10–15 minutes or use a wine thermometer to verify temperature.

Serving temperature

Pour a small tasting amount into each glass and observe the wine color: expect a medium ruby with some garnet at the rim for a 2018 Crianza. Swirl gently to release aromas.

Pour & observe

Bring the glass to your nose and take short, quick sniffs followed by a deep inhale. Look for aromas typical of Tempranillo-based Crianza: red and black fruit (cherry, plum), subtle spice, vanilla and toast from oak aging, and light tobacco or leather notes from bottle age.

Smell

Take a small sip, let it coat your mouth, and note acidity, tannin structure, fruit concentration, oak influence, and finish. Crianza typically shows medium body, balanced acidity, soft to medium tannins, and a smooth finish. Pair bites of suggested foods between sips to explore complementary flavors.

Taste

For cheeses and charcuterie: serve slices of Manchego, Iberico ham, and cured sausages alongside plain bread or olives. For main courses: serve the wine with roasted or braised red meats—season simply to let the wine complement the dish. For dessert: small pieces of dark chocolate pair nicely with the wine's mature fruit and moderate tannins.

Food pairing guidance

If you have leftover wine, re-cork the bottle (use the original cork or a wine stopper) and refrigerate. Consume within 2–4 days for best quality. Bring back to serving temperature before drinking.

Storing leftovers

Rinse glasses with warm water and wash with mild detergent if needed. Dry and store glassware appropriately. Rinse the decanter after use and allow it to air dry upside down.

2018 Altos Ibéricos Crianza (red wine)

Red wine glasses

Water carafe

Refrigeration time (to cool if needed)

Wine thermometer (optional)

Aged Manchego or medium-hard sheep's cheese

Iberico ham or prosciutto

Charcuterie (salami, chorizo)

Roasted lamb chops or beef braise (serving)

Dark chocolate (70% cocoa)

Check the bottle for sediment, fill level and cork condition. Viña Cubillo 2016 is a Rioja crianza-style wine that may have light sediment and a natural cork; handle carefully.

Bring the wine to ideal serving temperature: 16–17°C (61–63°F). If the bottle is cooler, set it on the counter for 20–30 minutes; if too warm, chill for 20–30 minutes in the refrigerator.

Temperature

Use a waiter’s corkscrew. Wipe the capsule top with a clean cloth, insert the screw into the cork centered and pull steadily. If the cork is fragile, ease it out slowly to avoid crumbling.

If the wine shows sediment or you want to open up aromas, decant: pour the wine slowly into a decanter in a single steady stream, stopping when you see sediment reach the bottle neck. Let the wine rest in the decanter for 20–60 minutes to allow aromas to develop.

Use clean Bordeaux-style glasses. Pour 120–150 ml per glass (about 4–5 oz) to allow room for swirling and aroma. Hold the bottle mid-body and serve gracefully.

Glassware and pouring

Offer filtered water chilled at the table to cleanse the palate between tastes. Keep a small carafe available.

Refresh water

Arrange slices of aged Manchego and thinly sliced Iberico ham on a wooden board. Serve at room temperature to allow flavors to bloom (remove from fridge 30–45 minutes before serving).

Cheese & cured meats

Slice the rustic country bread into 1–1.5 cm slices. Toast lightly if desired. Place on the board near the cheese and ham.

Bread

Place Marcona almonds in a small bowl. Drain and arrange roasted peppers or piquillo strips beside the cheese for a sweet-acid contrast that complements the wine’s fruit and acidity.

Nuts & peppers

Begin with a small sip of water to reset the palate. Taste the wine neat first, noting color, aroma and flavor. Then taste with a small bite of cheese, followed by ham and bread. Alternate to explore how the wine’s tannins, acidity and fruit interact with the pairings.

Tasting order

R. López de Heredia Viña Cubillo 2016 (bottle)

Wine glasses (Bordeaux-style)

Filtered water

Aged Manchego cheese, sliced

Cured Iberico ham (or Jamón serrano), thinly sliced

Rustic country bread, sliced

Marcona almonds, lightly toasted

Roasted red peppers or piquillo peppers

Remove the bottle of 2022 Vale D. Maria "Vinhas Do Sabor" from the refrigerator or cellar 30–45 minutes before serving. The wine benefits from a brief opening: uncork 20–30 minutes before serving and pour a small glass first. If the bottle has noticeable sediment, decant into a clean decanter, discarding the last tablespoon of sediment. Let the wine breathe while you assemble the board.

Chill and decant wine

Cut the aged hard cheese into wedges or thin slices that are easy to pick up. Arrange the cured chorizo or salami in loose folds or overlapping slices on a serving board. Place the cheese wedges beside the charcuterie so guests can pair bites easily.

Place Marcona or toasted almonds in a small bowl or nestle them on the board. Drain and pat the mixed olives dry and place them in a small dish or directly on the board. Scatter a few rosemary needles over the nuts for aroma.

Arrange nuts and olives

Slice the crusty country bread into 1–1.5 cm thick slices. For a warm aroma, briefly toast slices under a broiler or in a hot pan for 1–2 minutes per side until golden—do not over-toast. Arrange the bread in a fan on the board beside the cheese and meats.

Double Cappuccino

2020 Juan Gil

2011 Bodegas Franco-españolas Rioja Gran Reserva

2022 Fitapreta "a Touriga Vai Nua"

2018 Altos Ibericos Crianza

2016 R. Lopez De Heredia - Vina Cubillo

2022 Vale D. Maria "vinhas Do Sabor"

2019 Joan Gine

2023 Fitapreta "o Ancestral"

2022 Domaine Papagiannakos "kalogeri"

2022 Gaintza

2023 Gaia "monograph"

2022 Esporão Bico Amarelo

2023 Nortico

2021 Saint Hilaire

2020 Schramsberg Blanc De Noirs

2020 Domaine Rouanne Brut Rose

Nv Segura Viudas Cava - Brut Rose

Naveran Cava

Nv Cave De Lugny

2019 Gibe "tenuta Pederzana" Lambrusco

Tea

Latte

Double Latte