J LOHR HILLTOP

STEEL

CHÂTEAU L'ETOILE DE VIAUD

CHÂTEAU LA CROIX CANTENAC

ORIN SWIFT CELLARS PAPILLON

IL POGGIONE, BRUNELLO DI MONTALICINO

BANFI BRUNELLO DI MONTALCINO

ORIN SWIFT CELLARS PALERMO

GAJA CA'MARCANDA PROMIS SUPER TUSCAN

JUSTIN ISOSCELES

TERRABIANCA " CAMPACCIO " SUPER TUSCAN

TRAVAGLINI NEBBIOLO " GATTINARA "

ALMA NEGRA M BLEND

FRESCOBALDI NIPOZZANO CHIANTI RUFINA

CASTELLO DI MONSANTO CLASSICO RISERVA

FAR NIENTE

CARPINETO DOGAJOLO, SANGIOVESE

ORIN SWIFT CELLARS MERCURY HEAD

QUERCETO, CHIANTI CLASSICO

STAG'S LEAP WINE CELLARS " ARTEMIS "

HEITZ CELLAR

" DECOY " DUCKHORN

JLOHR HILLTOP

DECOY DUCKHORN

Remove the bottle from the refrigerator (if chilled) and bring it to serving temperature: for a full-bodied Cabernet, aim for 60–65°F (15–18°C). If the wine is too warm, chill 15–20 minutes in the refrigerator before serving. If too cold, let it sit at room temperature 10–20 minutes.

Check and chill

Use a corkscrew to remove the cork cleanly. Wipe the bottle lip with a clean cloth or paper towel to remove any sediment or cork particles.

Open the bottle

If the bottle is young or has visible sediment, decant for 30–60 minutes to allow the wine to aerate and soften tannins. To decant, slowly pour the wine into a decanter, watching for the first signs of sediment in the neck; stop pouring once you see sediment approach the neck.

Decant (optional)

Pour about 4–6 ounces (120–180 ml) per glass, filling each glass no more than one-third full to allow room for swirling and aroma concentration.

Pour

Gently swirl the glass to release aromas, then inhale deeply to appreciate the wine's nose — look for dark fruit, cedar, vanilla, spice, and subtle oak typical of J. Lohr Hilltop Cabernet.

Swirl and smell

Take a small sip, let it coat your mouth, note acidity, tannin structure, fruit, and finish. Pair with the optional cheese board or enjoy on its own. Re-taste every 10–15 minutes if decanted to observe how the wine opens.

Taste and enjoy

Select large-bowled red wine glasses to concentrate aromas. Make sure glasses are clean and free of detergent residue.

If using a decanter, ensure it is clean and dry before use. Place glasses on a stable surface, leaving space between them for easy swirling.

Provide filtered water in a pitcher and small water glasses for palate cleansing between tastings or sips.

Arrange the cheeses on a wooden board: place the aged cheddar and the soft-ripened cheese apart. Fan the cured meats next to the cheeses.

Add crackers or sliced baguette, cluster the grapes or apple slices, and scatter Marcona almonds. Place a small bowl of honey on the board for drizzling over cheese.

Serve the board alongside the poured glasses of J. Lohr Hilltop. Suggest pairing: aged cheddar and cured meats with bolder sips; soft-ripened cheese for contrast with the wine's tannin and acidity.

J. Lohr Hilltop Cabernet Sauvignon (or preferred full-bodied Cabernet)

Large red wine glasses

Decanter (optional)

Filtered water (for palate cleansing)

Aged cheddar

Soft-ripened cheese (Brie or Camembert)

Cured meats (salami, prosciutto)

Seeded crackers or sliced baguette

Marcona almonds

Honey

Red grapes or sliced apple

Pat the beef strips dry with paper towels. Trim any large pieces of connective tissue. Season evenly with 1 tbs kosher salt and 1 tsp freshly ground black pepper; toss to coat and let rest at room temperature for 10–15 minutes while you prepare the glaze.

Prep the meat

Heat a large heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tbs neutral oil, swirl to coat. In a single layer (work in batches if necessary), add the beef strips, spacing them so they sear rather than steam. Sear without moving for 1–2 minutes to form a dark brown crust, then flip and sear the other side for 1–2 minutes. Transfer seared strips to a plate and sprinkle with the remaining 1/2 tbs kosher salt and 1 tsp black pepper. Reduce heat to medium for the glaze step.

Sear the meat

Return all seared beef to the pan for 30–60 seconds to rewarm. Add 2 tbs unsalted butter and let it melt, spooning the butter over the meat for a glossy finish. Remove from heat and set aside while you finish the glaze.

Finish with butter

Wipe the pan lightly if there is an excess of burnt bits (leave browned fond). Lower heat to medium and add the minced garlic and shallot. Cook, stirring constantly, until fragrant and softened, about 60–90 seconds — do not let them brown.

Sweat aromatics

Add 60 ml soy sauce, 30 ml mirin (or dry sherry), 1 tbs apple cider vinegar, 1 tbs dark brown sugar and 1 tsp Dijon mustard to the pan. Stir to dissolve the sugar and combine with the aromatics and fond. Add 120 ml beef stock and bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.

Build the glaze

Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly drizzle the slurry into the simmering glaze while stirring. Cook for 1–2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust seasoning with a pinch more salt or a dash more soy if needed.

Thicken the glaze

Return the seared beef and any accumulated juices to the pan. Toss or stir in the glaze so each piece is evenly coated and warmed through, about 1 minute. Remove from heat.

Coat the meat

Let the glazed beef rest in the pan off the heat for 2 minutes to allow flavors to meld. Transfer to a warm platter or individual plates.

Rest and serve

Sprinkle 2 tbs finely chopped parsley and 1 tsp toasted sesame seeds over the beef. Serve with lemon or lime wedges to squeeze over right before eating for a bright finish.

Garnish

boneless beef short ribs (cut into 1-inch strips) or skirt steak

kosher salt

freshly ground black pepper

neutral oil (grapeseed, canola, or vegetable)

unsalted butter

garlic cloves (finely minced)

shallot (finely minced)

soy sauce (reduced-sodium)

mirin or dry sherry

dark brown sugar

Dijon mustard

apple cider vinegar

beef stock

cornstarch

cold water

fresh flat-leaf parsley (finely chopped)

toasted sesame seeds (optional)

lemon or lime wedges (to serve)

If Château L'Étoile de Viaud is a red wine, bring it to cellar temperature (14–18°C). If it has been stored cooler, remove from fridge 30–60 minutes before serving. If it is a white or rosé, chill to 8–12°C for best aromatics. Use a decanter if the bottle is older than 8–10 years or if you want to let young wine breathe—decant for 30–60 minutes depending on structure.

Chill and open

Select appropriate glasses (large bowl for red; narrower for white/rosé). Pour approximately 120–150 ml per glass. Place the decanted bottle or opened bottle on the table with water available for guests to cleanse the palate between tastes.

Glassware and pour

Remove soft-ripened cheese from refrigerator 30 minutes prior to serving to come to room temperature. Slice the aged hard cheese into thin wedges or shaving. Place both cheeses on the board about 15–20 minutes before serving to allow aromas to open.

Prepare cheeses

Fan or fold the prosciutto and lay the sliced cured meats next to the cheeses. Spoon fig jam or red fruit preserve into a small bowl and place near the cheeses. Add cornichons or pickles in a small dish, and scatter walnuts or Marcona almonds on the board. Add fresh grapes or sliced pears for a refreshing, fruity contrast.

Arrange charcuterie and accompaniments

Slice the seeded baguette or crusty bread into 1–1.5 cm slices and arrange on the board or in a basket. Provide small cheese knives or spreaders. Optionally label cheeses for guests. Serve the board alongside the opened Château L'Étoile de Viaud and enjoy.

Bread and final touches

Encourage guests to taste the wine first, then a small bite of cheese or charcuterie, and then a sip of wine to note how textures and flavors change. Use the water to cleanse the palate between tastings. For older, delicate vintages, avoid strongly flavored foods (garlic, spicy condiments) to preserve subtleties.

Tasting suggestions

Château L'Étoile de Viaud (bottle)

Wine glasses (Burgundy or standard red)

Aged hard cheese (Comté, Manchego, or similar)

Cured charcuterie (sliced prosciutto, saucisson, or similar)

Cornichons or pickled vegetables

Walnuts or Marcona almonds

Seeded baguette or crusty bread, sliced

Fresh grapes or sliced pears

Fig jam or red fruit preserve

Check the bottle for a clean cork and intact capsule. If the bottle has sediment (common in older vintages), plan to decant. Set the bottle upright for 30–60 minutes before opening if it has been transported horizontally.

Inspect and prepare bottle

Use a waiter’s corkscrew: cut capsule just below the lip, remove top, center the corkscrew and insert fully, then gently pull the cork straight out. Wipe the bottle neck with a clean cloth. Pour a small taste into a glass to confirm cleanliness and aroma (and to check for cork taint).

If the wine is older than ~8–10 years or shows sediment, decant. Stand a bright light behind the bottle and slowly pour the wine into a decanter in one steady stream, stopping when you see sediment reach the bottle neck. For younger wines, decanting 30–60 minutes before serving can help open aromas.

Decanting (if recommended)

Serve Château La Croix Cantenac at 16–18°C (61–64°F). If the wine is too warm, chill in the refrigerator for 15–20 minutes; if too cold, let sit at room temperature 10–15 minutes.

Serving temperature

Rinse glasses with a small amount of filtered water and let them air-dry or wipe with a lint-free cloth to remove any dust and ensure a neutral surface for aromas.

Glass preparation

Pour 90–120 ml (a standard tasting pour) into each Bordeaux-style glass, filling to about one-third of the glass to allow swirling and aroma concentration.

Pouring

Hold the glass by the stem and observe the wine’s color and clarity. Gently swirl to release aromas, then inhale to take note of primary (fruit), secondary (oak, spice), and tertiary (earth, leather) notes typical of Médoc wines.

Observe, swirl, and smell

Take a small sip, let the wine coat your palate, and note structure: acidity, tannin, alcohol, and finish. Pair bites of bread, cheese, or charcuterie between sips to see how the wine interacts with flavors. Record impressions on tasting cards if desired.

Tasting

Arrange sliced baguette, cheeses, and charcuterie on small plates. Offer butter if guests wish. Hard cheeses and savory cured meats complement the tannic structure and earthy notes of Château La Croix Cantenac.

Accompaniments serving

Château La Croix Cantenac (red Bordeaux, Médoc)

Filtered water (for glass rinsing)

Large red wine glasses (Bordeaux style)

Tasting notes cards (optional)

Small plate: aged hard cheese (Comté or Manchego), thinly sliced

Small plate: charcuterie (sliced cured meats: prosciutto, salami)

Baguette or crusty bread, sliced

Room-temperature unsalted butter (optional)

Bring the bottle of Orin Swift Cellars Papillon to serving temperature. For a full-bodied red like Papillon, aim for 60–65°F (15–18°C). If the bottle is too warm, chill upright in the refrigerator for 20–30 minutes. If too cold, remove from the refrigerator and let rest at room temperature for 20–30 minutes.

Temperature check

Inspect the capsule and cork for any damage. Use a waiter’s corkscrew or other wine opener to remove the cork smoothly. Wipe the bottle neck with a clean cloth or napkin after opening to remove any cork particles or sediment.

Inspect & open

If the bottle is younger (under 6–8 years) or you want brighter aromatics and softer tannins, decant for 30–60 minutes. Pour the wine slowly into a decanter, keeping an eye for sediment. For older bottles with sediment, pour carefully and stop when you see sediment approach the neck. If you don’t have a decanter, you can aerate by gently swirling the opened bottle for a few minutes before pouring.

Decanting (recommended)

Pour 3–4 ounces (90–120 ml) per glass to allow space for swirling. Hold the glass by the stem and fill to about one-third of the glass. After pouring each glass, allow guests to swirl and smell before tasting to appreciate the wine’s aromas of dark fruit, spice, and oak.

Arrange the aged cheese and charcuterie on a serving board. Fan or stack slices for an inviting presentation. Leave knives for each cheese so guests can serve themselves.

Cheese & charcuterie assembly

Place crusty bread or crostini in a small basket or on the board. Put Marcona almonds or mixed nuts in a small bowl. These items provide texture contrasts that complement Papillon’s dense mid-palate and tannic structure.

Bread & nuts

Serve small squares of dark chocolate on the board or on a small dish. The chocolate’s bittersweet notes will echo the wine’s dark fruit and cocoa/vanillin oak characteristics. Recommend tasting wine first, then a small piece of chocolate, then wine again to note shifts in perception.

Chocolate pairing

Tasting order: Encourage starting with small sips, noting appearance, aromas (dark berry, plum, licorice, mocha, spice), midpalate weight, tannin, and finish. Swirl to aerate between sips to open the bouquet further.

Leftover wine storage: Reseal the bottle with the original cork (inserted cork-side-down if clean) or a vacuum stopper. Refrigerate and consume within 3–5 days. For fuller preservation, use a wine preserver (inert gas) or transfer to a smaller bottle to reduce headspace.

Cellaring guidance: If the bottle is youthful, it can potentially benefit from additional cellaring. Store horizontally in a cool, dark, vibration-free place at ~55°F (13°C) with 60–70% humidity. Consult producer ageability notes for specific vintages.

Orin Swift Cellars Papillon (bottle)

Red wine glasses

Aged cheese (e.g., Manchego, Comté or sharp cheddar), sliced

Charcuterie (e.g., prosciutto, salami), assorted

Crusty bread or crostini

Marcona almonds or mixed nuts

Dark chocolate (70% cacao), broken into squares

Stand the bottle upright for 24 hours prior to serving if possible to allow sediment to settle. Chill the bottle to serving temperature — Brunello di Montalcino is best at 16–18°C (60–65°F). Remove the bottle from refrigeration about 30–60 minutes before decanting if it has been chilled colder than that.

Inspect and Prepare

Carefully cut and remove the foil capsule just under the lip. Wipe the top of the bottle with a clean cloth. Use a corkscrew to extract the cork slowly and steadily to avoid disturbing any sediment. Inspect the cork for signs of seepage or damage; note the aroma on the cork as part of evaluation.

Open the Bottle

Hold the bottle over the decanter at a slight angle and pour in a steady thin stream. If you suspect sediment, use a light behind the neck (a candle or small flashlight) to see when sediment approaches; stop pouring before cloudy liquid reaches the neck. If sediment appears, stop and leave remaining wine in the bottle. If no sediment, pour the entire bottle. Aim for a gentle pour to minimize agitation but allow oxygen exposure.

Decant Slowly

Let the wine rest in the decanter for 60–120 minutes before serving. For younger Brunello (under 10 years old), lean toward the longer end (90–120 minutes). For more mature bottles, taste after 30–60 minutes to avoid overexposure; mature Brunello can lose delicate tertiary aromas if left exposed too long.

Aerate

Rinse glasses with a little filtered water and then air-dry or wipe with a lint-free cloth. Use large-bowled red wine glasses to concentrate aromas and allow swirling. Place one glass per guest and one for the host to taste from the decanter first if you are the pourer.

Glassware Preparation

Pour a small 30–50 ml tasting pour and evaluate color, aroma, and balance. Look for garnet to ruby rim with deeper core, aromas of red cherry, leather, tobacco, dried herbs, and earth. Note structure — tannins, acidity, and alcohol should be balanced. This first taste informs how long to continue decanting.

First Pour and Evaluation

After aeration is complete, pour 120–150 ml per guest. Fill glasses no more than one-third to allow swirling. Encourage guests to swirl, sniff, and take small sips to appreciate the unfolding flavors. If the wine seems tight initially, offer additional decanter time and re-taste every 20–30 minutes.

Final Serving

Arrange the aged cheeses, cured meats, and roasted mushrooms on a board. Offer thinly sliced bread or crostini. The savory, salty and umami flavors will match Brunello’s tannin and acidity. Provide small dishes of black cherry jam or balsamic reduction for guests who want a sweet contrast.

Serve Simple Accompaniments

Provide filtered water for guests to rinse or cleanse their palate between tastes. Serve modest portions of food so the wine remains the focus.

Palate Reset and Water

If there is wine left in the decanter, re-cork the bottle and transfer remaining wine back to the bottle if possible, or cover the decanter with plastic wrap and refrigerate. Consume within 2–3 days for best quality; re-cork and store upright to minimize oxygen contact. Bring refrigerated wine back to serving temperature before drinking.

Storage of Leftovers

Il Poggione Brunello di Montalcino (2015 or similar)

Filtered water (for decanting glass rinse / palate reset)

Bread (neutral crusty bread, optional palate cleanser)

Wine decanter (large, 1.5L+)

Large funnel or strainer (optional, if wine has sediment)

Corkscrew (waiter-style or winged)

Wine glasses (large-bowled red glasses)

Aged Pecorino or Parmesan, thinly sliced

Cured meats (soppressata, prosciutto), assorted

Roasted mushrooms (porcini or cremini), warm

Black cherry jam or balsamic reduction (small)

Ensure the Banfi Brunello di Montalcino is at the ideal serving temperature of 16–18°C (61–64°F). If stored warmer, place the bottle in a cool place or an ice bucket for 10–15 minutes to bring it down gently; avoid serving too cold as it will mute aromas.

Chill (if needed)

Set out a clean decanter and Bordeaux-style red wine glasses. Wipe the bottle neck and foil with a clean cloth. Ensure glasses are at room temperature and free of detergent residues to avoid off-aromas.

Prepare tools and glassware

Cut the foil just below the lip with the foil cutter or knife. Center the corkscrew on the cork and twist straight down until only one spiral turn remains. Pull the cork out steadily to avoid breakage. Wipe the bottle rim with the cloth to remove any sediment or cork particles.

Pour a small taste (30–50 ml) into the host's glass to check for any cork taint or faults. Smell and taste for freshness: Brunello should display red fruit, earth, leather and spice notes. If the wine is fine, proceed to decant.

Inspect and pour a taste

Carefully pour the wine into the decanter in a slow, steady stream. Stop when you see sediment approaching the neck of the bottle (common with older Brunellos). Decanting time: 60–120 minutes for a young (5–10 year) Brunello to open up; older vintages (10+ years) may require only 30–60 minutes to avoid losing delicate aromas. For highly aged bottles, decant just before serving and monitor.

Decanting

Hold the glass by the stem, pour about 120–150 ml per serving. Serve at 16–18°C. Encourage guests to swirl the wine gently to release aromas, then inhale before tasting. Advise tasting in small sips to appreciate tannin structure and acidity.

Serve

If leftover, re-cork the bottle (or transfer remaining wine to a smaller airtight container) and refrigerate. Consume within 2–4 days for best quality; high-tannin Brunello can last slightly longer but will gradually lose freshness.

J Lohr Hilltop

Steel

Château L'etoile De Viaud

Château La Croix Cantenac

Orin Swift Cellars Papillon

Il Poggione, Brunello Di Montalicino

Banfi Brunello Di Montalcino

Orin Swift Cellars Palermo

Gaja Ca'marcanda Promis Super Tuscan

Justin Isosceles

Terrabianca " Campaccio " Super Tuscan

Travaglini Nebbiolo " Gattinara "

Alma Negra M Blend

Frescobaldi Nipozzano Chianti Rufina

Castello Di Monsanto Classico Riserva

Far Niente

Carpineto Dogajolo, Sangiovese

Orin Swift Cellars Mercury Head

Querceto, Chianti Classico

Stag's Leap Wine Cellars " Artemis "

Heitz Cellar

" Decoy " Duckhorn

Jlohr Hilltop

Decoy Duckhorn