Viognier, Yalumba GEN 2024

Trebbiano, Valle Reale "Vigneto Di Popoli" 2022

Riesling, Allimant-Laugner 2023

Malvasia Volcánica Seco, Bermejo 2025

Hondarrabi Zuri, Ameztoi Txakoli 2025

Pinot Gris, Approachment Wine Co. "Point of Contact"

Macabeu, Costador "La Metamorphika"

Chenin Blanc, Remhoogte "Free to Be" 2023

Chardonnay, Pinot Meunier, Pinot Noir, André Heucq "Heritage" Assemblage

Pinot Meunier, Eric Taillet "Bansionensi" 2020

Chardonnay, Pinot Noir, Jacquinet-Dumez "Luministe" Premier Cru, Extra-Brut

Chardonnay, Pinot Noir, A.Margaine, Le Demi-Sec

Chardonnay, Champagne Ullens "Lot 10"

Gracias a Dios Gin, Aromatized Wine, Yuzu Curacao, Blackberry Shrub, Lemon, Bitters

Good Luck Charm

Albet I Noya "Petit Albet" Brut Rosé Reserva

Blackberry-Bergamot Caramel, Roasted Peaches, Oat Crumb, Toasted Milk & Peach Ice Cream

Sweet Tea Butter Cake

Spiced Chocolate Crunch Bar

Overproof Rums, London Dry Gin, Applejack Brandy, Dry Curacao, Sherry, Orgeat, Lemon

Driftin' and Driftin'

Bourbon, Rum, Tonic, Orgeat, Lemon, Shiso, Bitters

One Eye In The Mirror

Gin, Granada-Vallet, Chartreuse Blend, Lime

Buzz Me, Babe

Four Course Appropriately Portioned Tasting

Westland Single Malt, Blended Family Espresso, Hoodoo Chicory, Kota Pandan Liqueur, Cafe Bustelo Espresso

Up in Flames

We Got More Soul

Old Overholt, Old Overholt 114, Punt e Mes, Eno Amaro, Benedictine, Herbsaint

The Midnight Special

Chill the Viognier bottle to 8–12°C (46–54°F). Place the bottle in the refrigerator for 2–3 hours before serving, or in an ice bucket with equal parts water and ice for 20–30 minutes. Avoid over-chilling; Viognier shows best slightly cooler than cellar temperature.

Chill and open

If the wine is very young and you want to open up aromatics, decant for 20–30 minutes before serving. For most GEN Viogniers the benefit is modest — simply pouring gently into a glass is usually sufficient.

Decanting (optional)

Use a white-wine glass with a slightly tapered rim. Pour 120–150 ml (about 4–5 oz) per serving to allow space for swirling and aroma concentration. Hold the glass by the stem to avoid warming the wine.

Glassware and pour

Before tasting, note the wine’s color (pale straw with golden hues). Swirl gently and inhale: expect aromas of stone fruit (apricot/peach), floral notes (orange blossom), a touch of spice and honeysuckle. On the palate, look for medium body, silky texture, ripe fruit, and a balanced acidity with a warm, lingering finish.

Tasting notes to look for

Arrange the goat cheese or brie on a small board. If using fresh stone fruit, wash, pit, and slice into 1/4-inch (6 mm) wedges. Arrange fruit alongside cheese for easy pairing.

Prepare cheese and fruit

Preheat oven to 180°C (350°F). Arrange baguette slices on a baking sheet, brush lightly with olive oil if desired, and toast for 6–8 minutes until just golden and crisp. Alternatively, use store-bought crackers.

Toast baguette slices

Place Marcona almonds in a small dish. Tear fresh mint or basil and scatter a few leaves across the cheese and fruit. If you like a touch of sweetness, drizzle 1 teaspoon of honey over the cheese right before serving.

Plate nuts and herbs

Set the chilled Viognier in the center of the table with glasses and the prepared pairings. Encourage guests to try a bite of cheese with fruit or nuts, then take a sip of wine to experience complementary flavors and texture.

Serve

Viognier, Yalumba GEN 2024 (bottle)

Serving temperature (chill)

Soft goat cheese or triple-cream brie

Fresh stone fruit (peaches or apricots), sliced

Lightly toasted baguette slices or crackers

Marcona almonds, lightly salted

Honey (optional drizzle)

Fresh herbs (mint or basil), torn

Trebbiano, Valle Reale "Vigneto Di Popoli" 2022 is a single-bottle reference: Trebbiano varietal produced by Valle Reale from the Vigneto di Popoli site. Keep the bottle upright in a cool, dark place until ready to serve.

Store at cellar temperature (12–14°C) if planning to age short-term; otherwise keep chilled until serving.

Chill the bottle to about 10°C. Place in a refrigerator for 1.5–2 hours or in an ice bucket with a 1:1 mix of ice and water for 20–30 minutes.

Chill

If you prefer slightly more aromatics and a softer mouthfeel, open and let breathe for about 10–15 minutes in the bottle or pour into a wine decanter for 10 minutes. This wine is generally approachable without extended decanting.

Decant (optional)

Serve in a standard white wine glass (smaller bowl than red) to concentrate aromatics. Pour 120–150 ml per serving (about one standard pour).

Glassware

Observe pale straw color with green highlights. Swirl to release aromas of citrus peel, white flowers, green apple, and a subtle mineral/stone note. On the palate expect lively acidity, medium body, fresh citrus and orchard fruit flavors, light herbaceous lift, and a clean, slightly saline finish.

Tasting notes

Pair with light seafood (grilled prawns, sole, or clams), fresh shellfish, simple pasta with lemon and olive oil, goat cheese, or vegetable dishes. For richer pairings, try herb-roasted chicken or dishes with light cream sauces that won’t overpower the wine.

Food pairings

Do not over-chill (avoid serving at refrigerator cold ~4°C) as that will mute aromatics. Re-cork and refrigerate any remaining wine; consume within 2–4 days for best freshness.

Serving etiquette

Wine name

Vintage

Varietal

Producer

Region

Serving temperature

Glass type

Decanting time (optional)

Food pairing suggestions (per person)

Chill the bottle to serving temperature. Riesling Allimant-Laugner 2023 is best served between 8–12°C (46–54°F). Place the bottle in the refrigerator for 2–3 hours before service or in an ice bucket with a 1:1 mixture of ice and water for 20–30 minutes.

If the wine has a light sediment (rare for young Riesling), stand the bottle upright for a few hours prior to opening. Young 2023 Rieslings rarely need decanting; if you prefer a touch more aromatics, open and let breathe for 10–15 minutes.

Use a small thermometer if you want to be precise: remove from fridge once the liquid reads between 8–12°C.

Select clean, clear white wine glasses (tulip-shaped or standard white wine glass). Rinse briefly with cool water and air-dry or use a lint-free cloth. Chilled glasses are optional — avoid freezing them as that mutes aromas.

Prepare glassware

Open the bottle using a corkscrew. Wipe the bottle lip with a clean cloth after removing the cork.

Pour a small tasting pour (about 60–90 ml) first to sample the wine for any flaws, then pour 120–150 ml per glass for service. Fill glasses to about one-third full to allow room for aromas to develop.

Arrange pairing items: slice the baguette or crackers, place cheese and seafood on a small platter, and fan the apple or pear slices. Serve chilled seafood directly from fridge; let cheese sit at cool room temperature (10–15 minutes) so texture and flavors open slightly.

Taste pairing: take a small sip of wine, then a small bite of pairing item, then a follow-up sip. Riesling’s bright acidity and fruit-forward character should balance the richness of seafood and cheese and complement fresh fruit.

If using an ice bucket, return the bottle between pours to maintain temperature. Do not over-chill below 6°C (43°F) as that can flatten aromatics.

Riesling, Allimant-Laugner 2023 (bottle)

Serving temperature (note)

Optional decanting time (note)

White wine glasses

Ice bucket or wine cooler (optional)

Corkscrew

Small thermometer (optional)

Soft goat cheese or chèvre

Light seafood (cold shrimp, oysters, or smoked salmon)

Crusty baguette or thin crackers

Fresh green apple or pear slices

Place the bottle of Malvasía Volcánica Seco, Bermejo 2025 in the refrigerator for 2–3 hours before serving. Ideal serving temperature is 8–10°C (46–50°F). If you need it chilled quickly, submerge the bottle in an ice-and-water bath for 20–30 minutes.

Chill bottle

When ready to serve, remove the bottle from the fridge. Inspect the cork or screwcap for integrity. Wipe the neck with a clean towel. If corked, use a wine opener to remove the cork cleanly; if screwcap, twist off and wipe the rim.

Inspect & open

This wine is a dry, volcanic-soil Malvasía that typically shows bright aromatics and minerality. For immediate fresh aromatics, pour directly; for a slightly more open nose and gentler palate, decant gently for 10–15 minutes or pour into a glass and let rest for 5 minutes.

Aeration (optional)

Choose a white-wine glass with a narrower rim to concentrate floral and mineral aromas. Ensure glasses are clean and free of detergent residue which can mask aromatics.

Glassware choice

Pour 120–150 ml (4–5 fl oz) per serving. Fill glasses to about one-third to one-half full to allow room for sniffing and swirling without spilling.

Pouring

If serving on a very warm day, add the optional ice cubes to a small chilled carafe, or briefly rest one cube in the bottom of the glass (note: ice will dilute faster and change the experience). Add a lemon twist or a thin lemon wheel on the rim to emphasize the wine's citric notes. For a subtle herbal lift, rest a small sprig of parsley or thyme alongside the glass—do not stir into the wine.

Optional chilling and garnishing

Before drinking, give the wine a gentle swirl and inhale to appreciate aromas of stone fruit, citrus and volcanic minerality. Sip slowly to enjoy the dry, saline finish. Recommended pairings: grilled fish, fresh shellfish, light salads with citrus vinaigrette, or soft goat cheese.

Tasting notes & pairings

Malvasía Volcánica Seco, Bermejo 2025 (white wine)

Ice (optional, for very warm serving)

Lemon twist or thin lemon wheel

Fresh parsley or thyme sprig (optional)

This listing refers to Hondarrabi Zuri (local Basque white grape) produced by Ameztoi as their Txakoli bottling, vintage 2025. The bottle typically presents a pale straw color with high natural acidity and delicate floral and citrus aromatics.

Identify the wine

Place the bottle in the refrigerator for at least 90 minutes or in an ice bucket filled halfway with ice and water for 20–30 minutes. Aim for a serving temperature of about 8°C (46°F) to highlight freshness and acidity.

Use a white wine glass or a slightly tapered universal glass. Pour 120–150 ml per serving to allow room for aromas (about one standard pour). Hold the glass by the stem to avoid warming the wine.

Glassware and pouring

Txakoli is typically low in oak and best enjoyed fresh without decanting. If the wine has residual CO2 (a slight spritz), pour gently down the side of the glass to retain some effervescence. Present the bottle chilled and upright.

Aeration and presentation

If using fresh anchovies or boquerones, pat filets dry and dress lightly with extra-virgin olive oil and a squeeze of lemon just before serving. Arrange on a small platter.

Prepare anchovies / boquerones

Preheat oven to 180°C (350°F). Slice the crusty bread into 1 cm slices, place on a baking sheet and toast 6–8 minutes until lightly golden. Spread almonds on a separate sheet and toast 5–7 minutes until fragrant. Let both cool slightly.

Toast bread and almonds

Thinly slice the Manchego or Idiazabal and arrange on a board with green grapes or pear slices. Serve at cool room temperature (not refrigerated) so the cheese shows its texture and flavor.

Assemble cheese and fruit

Arrange anchovies, toasted bread, almonds, cheese and fruit on a communal board. Place the chilled Ameztoi Hondarrabi Zuri Txakoli 2025 nearby. Encourage guests to taste small bites between sips to appreciate the wine’s bright acidity and saline notes.

Plate and serve

Grape variety

Optional accompaniment

Fresh anchovies or boquerones (filets)

Crusty bread, sliced

Marcona almonds, lightly toasted

Green grapes or thinly sliced pear

Light Manchego or Idiazabal cheese, thinly sliced

Chill the Pinot Gris to 50–55°F (10–13°C). About 30–45 minutes in the refrigerator should be sufficient if it’s at room temperature. Right before serving, open the bottle and pour a small tasting to ensure flavors are bright and clean.

Remove cheeses from the refrigerator 20–30 minutes before serving so they come to cellar temperature. Arrange the Manchego, Brie, herbed chèvre and Comté on a wooden board or platter spaced apart so guests can access each easily. Place a small knife next to each cheese.

Prepare cheeses

For the Brie, score the rind into wedges to make serving easier. Crumble or form the chèvre into a small log or quenelle and garnish with a light drizzle of honey and a thyme sprig.

Fold prosciutto slices into loose rosettes and fan soppressata or salami slices. Arrange them near the cheeses but not directly on top to keep textures distinct.

Slice the baguette thinly and toast lightly if desired. Fan bread slices in one area of the board. Place water crackers in a small pile.

Spoon small dollops of stone fruit jam and whole grain mustard into tiny bowls or directly on the board. Place honey in a small bowl with a honey dipper or spoon next to the chèvre and Brie.

Scatter Marcona almonds and cornichons around the board to fill gaps and add contrasting textures and acidity.

Arrange halved grapes and pear slices near the softer cheeses (Brie and chèvre). If using fennel, shave thin ribbons and pile them in a small cluster—fennel’s anise notes complement the wine’s texture and the cheeses’ creaminess.

Tuck thyme sprigs around the board and place serving knives/spreaders by the cheeses. Provide small plates and napkins for guests.

Serve the chilled Pinot Gris in white-wine glasses. Recommend tasting a bite of cheese (Brie or chèvre) with a sip of wine to experience complementary notes: the wine’s bright acidity, light tannic grip and stone-fruit flavors will lift the creaminess and balance salty cured meats.

Replenish items as needed and allow guests to combine elements (cheese + jam + pear, or prosciutto + manchego + cornichon) to explore pairings with the Pinot Gris.

Pinot Gris "Point of Contact" (Approachment Wine Co.)

Aged Manchego, thin slices

Mild triple-cream Brie, sliced

Herbed chèvre (soft goat cheese)

Comté or Gruyère, small cubes

Prosciutto, thin slices

Soppressata or mild salami, sliced

Seeded baguette or country bread, sliced

Water crackers or plain crostini

Cornichons (small pickles)

Marcona almonds, lightly roasted

Honey

Stone fruit jam (apricot or peach)

Whole grain mustard

Green grapes, halved

Pear (ripe but firm), thinly sliced

Fennel bulb, thinly shaved (optional)

Fresh thyme sprigs

Small serving knives / spreaders

Choose a chilled rocks or coupe glass. If using a rocks glass, drop a single large ice cube or sphere into the glass and set aside. If using a coupe, chill the glass in the freezer for 5–10 minutes and do not add ice.

Prepare glass

Using a vegetable peeler or sharp knife, cut a 1.5–2 inch strip of orange peel. Express the oils by holding the peel over the glass and giving it a firm twist, skin-side down, then rub the peel around the rim and drop the peel into the drink (or hang on the rim). Optionally, thread a thin orange wheel onto a pick and rest on the glass.

Fill a mixing glass or cocktail shaker with ice. Pour in 90 ml Macabeu, Costador "La Metamorphika" white wine, 15 ml dry gin, 10 ml orange liqueur, 15 ml freshly squeezed orange juice, 7.5 ml fresh lemon juice, 7.5 ml simple syrup, and 2 dashes orange bitters.

Combine ingredients

For a brighter, slightly frothy texture, gently shake the mixture in a shaker for 8–10 seconds (accepting some dilution). For a silkier, more transparent finish, stir in a mixing glass with barspoon for 20–30 seconds until well chilled and properly diluted.

Stir or shake

If using a rocks glass with a large ice cube, double-strain the cocktail over the ice cube to remove small shards. If using a chilled coupe, fine-strain into the chilled coupe to produce a clear presentation. Add the expressed orange peel garnish to the drink and, if desired, add the thin orange wheel on the rim.

Strain & finish

Serve immediately and enjoy the aromatic interplay of Macabeu's floral-mineral profile with bright citrus and the botanical backbone of gin.

orange peel (for garnish)

thin orange wheel (optional)

large ice cube or sphere

Macabeu, Costador "La Metamorphika" (white wine)

dry gin

orange liqueur (Cointreau or triple sec)

freshly squeezed orange juice

fresh lemon juice

simple syrup (1:1)

orange bitters

If the bottle is at room temperature, chill it in the refrigerator for 60–90 minutes to reach 10–12°C (50–54°F). If you need to chill quickly, place the bottle in an ice bucket with a 1:1 mix of ice and water for 10–15 minutes. For slightly warmer ‘orange’ style tasting, serve at the warmer end of that range (11–12°C).

Chill to serving temperature

Check closure (cork or screwcap) and examine the label. Note vintage and producer to inform tasting notes and expected profile.

Inspect the bottle

Carefully open the bottle using a corkscrew if cork-closed, or remove screwcap. Wipe the rim with a clean cloth to remove any sediment or cork fragments.

Open the bottle

This Chenin Blanc 'Free to Be' often benefits from gentle aeration to reveal textured, skin-contact (orange) characters. Pour a small quantity into a decanter and let it rest for 15–30 minutes, or pour directly into the glass and let it sit for 10–20 minutes. Taste at intervals to observe evolving aromatics and texture.

Decant or rest in glass

If using a thermometer, ensure the wine remains between 10–13°C. If it becomes too cold, let it sit a few minutes at room temperature; if too warm, place briefly in the ice bucket.

Check temperature during aeration

Hold the glass by the stem and pour about 120–150 ml (4–5 fl oz) into a large white wine or amber tulip glass to allow space for aromatics to develop. Use a steady pour and slightly twist at the end to avoid drips.

Viognier, Yalumba Gen 2024

Trebbiano, Valle Reale "vigneto Di Popoli" 2022

Riesling, Allimant-laugner 2023

Malvasia Volcánica Seco, Bermejo 2025

Hondarrabi Zuri, Ameztoi Txakoli 2025

Pinot Gris, Approachment Wine Co. "point Of Contact"

Macabeu, Costador "la Metamorphika"

Chenin Blanc, Remhoogte "free To Be" 2023

Chardonnay, Pinot Meunier, Pinot Noir, André Heucq "heritage" Assemblage

Pinot Meunier, Eric Taillet "bansionensi" 2020

Chardonnay, Pinot Noir, Jacquinet-dumez "luministe" Premier Cru, Extra-brut

Chardonnay, Pinot Noir, A.margaine, Le Demi-sec

Chardonnay, Champagne Ullens "lot 10"