Pascual Toso Brut Rose

Childs Play Sparkling

Tullia Brut Prosecco

Pascual Toso, Blanc de Blanc

Raw Bar Vinho Verde

Sokol Blosser Pinot Gris

Gabbiano Pinot Grigio

Pas De Probleme Sauvignon Blanc

Koha Sauvignon Blanc

Michael David Rose

Le Rose De S Rose

Frisk Prickly Riesling

Cambria Chardonnay

Harken Chardonnay

Spellbound Merlot

La Posta Malbec

Merlot, Cabernet Sauvignon, Cabernet Franc, Petite Sirah, California

Rabble Red Blend

Threadcount Red Blend by Quilt

The Hess Collection Cabernet Sauvignon

Robert Hall Artisan Collection Cabernet Sauvignon

Mann Cabernet Sauvignon

Boen Pinot Noir

La Crema Pinot Noir

Bodan Roan Pinot Noir

Place the Pascual Toso Brut Rosé in the refrigerator for at least 2–3 hours before serving, or chill in an ice bucket with ice and water for 20–30 minutes until well chilled (around 45°F / 7°C).

Chill bottle

Use clean Champagne flutes or tulip glasses. Rinse each glass with cold water and drain to slightly cool the glass and help preserve the bubbles.

Prepare glassware

Remove foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people and gently twist the bottle (not the cork) while holding the cork securely, easing it out with a soft pop. Wipe the rim with a clean cloth.

Open bottle

Pour the Brut Rosé slowly down the side of each flute to preserve effervescence. Fill each glass about two-thirds full (approximately 120–150 ml per serving). If serving multiple guests, pour in sequence, filling each flute a little at a time to maintain bubbles.

Pour

Thread a halved strawberry onto the rim of each flute or drop a half strawberry gently into the glass. The fruit will add aroma and a hint of sweetness without overpowering the wine.

Add fresh fruit garnish

If you prefer a slightly sweeter, fruit-forward drink (similar to a Kir Royale style), add about 15 ml of raspberry or strawberry syrup to the bottom of each flute before pouring the wine. Pour the wine slowly to mix gently.

Add syrup (optional)

Express a lemon twist over the glass to release oils, then drop the twist into the flute or rest it on the rim for a bright citrus accent.

Lemon twist (optional)

Serve and enjoy: Present immediately while the wine is effervescent and cold. Pair with light appetizers such as fresh oysters, smoked salmon canapés, soft cheeses, or fresh berries for a complementary tasting experience.

Pascual Toso Brut Rosé (chilled)

Fresh strawberries, hulled and halved

Raspberry or strawberry syrup (optional, for a sweeter flute)

Place a champagne flute (or coupe) in the fridge or freezer for at least 10 minutes so the glass is well chilled.

Chill

If using fresh lemon, squeeze and measure 1/2 oz of juice. Prepare a lemon twist by cutting a 2-inch strip of peel and twisting to release oils.

In a small mixing glass or shaker without ice, add 0.5 oz fresh lemon juice, 0.25 oz elderflower liqueur, and 0.25 oz simple syrup. Stir gently for 5–7 seconds to combine. Do not add ice — you want to preserve the wine's temperature and bubbles.

Combine non-sparkling ingredients

Pour 6 oz of well-chilled Blanc de Blancs slowly into the mixing glass, tilting to preserve effervescence. Give one gentle stir (1–2 rotations) to integrate the mixture without flattening the bubbles.

Add sparkling wine

Strain the mixture into the chilled flute, pouring carefully to maintain bubbles. If using a coupe, pour similarly and avoid heavy agitation.

Express the lemon twist over the cocktail to release the aromatic oils, then run the twist around the rim and drop it into the glass or perch it on the rim.

Optional: Float an edible flower on the surface for an elegant touch. Serve immediately while effervescent.

Blanc de Blancs (chilled)

Fresh lemon juice

Elderflower liqueur (e.g., St-Germain)

Simple syrup (1:1)

Lemon twist

Edible flower (optional)

Check the label to confirm Tullia Brut Prosecco (Di Treviso D.O.C.) and review the vintage (if any). Ensure the cork and seal are intact with no visible damage.

Inspect label and bottle

Place the bottle in the refrigerator for at least 3 hours before serving, or prepare an ice bath (fill a bucket or large container with 4 cups ice and 2 cups cold water) and submerge the bottle for 20–30 minutes until the bottle feels very cold (around 6–8°C / 43–46°F). Proper chilling preserves bubbles and balance.

Chill the bottle

Hold the chilled bottle at a 45-degree angle, point it away from people and fragile objects. Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork firmly and gently twist the bottle (not the cork) until the cork eases out with a soft 'sigh' rather than a loud pop to retain effervescence.

Open safely

For young Prosecco like Tullia Brut, decanting is generally unnecessary. If you prefer to open fully for aromatic lift, pour slowly into a chilled decanter and let sit for 5–10 minutes; pouring too aggressively will dissipate carbonation.

Decanting (optional)

If using a lemon twist: use a vegetable peeler or small knife to remove a 1/2-inch wide strip of zest, avoiding the white pith; twist over the glass to release oils and drop in or rest on the rim. If using green apple: cut a thin slice and fan it on the rim or float in the glass. If using raspberries: rinse gently and chill; drop 2–3 raspberries into the glass for color and subtle fruit flavor.

Prepare garnishes

Serve in a chilled flute to preserve bubbles and concentrate aromas. Alternatively use a white wine glass for more aromatic expression. Rinse with cold water and chill briefly in the freezer (2–3 minutes) if desired; do not freeze.

Choose glassware

Tilt the flute to about 45 degrees and pour the Prosecco gently down the side to preserve effervescence. Fill the glass about two-thirds full (approximately 120–140 ml per serving) to allow room for aromas and garnish.

Pouring

Add the prepared garnish to the glass if desired. Serve immediately while the wine is lively and chilled. For a full bottle, expect about 6–8 servings depending on pour size (about 120–150 ml each).

Serve

If presenting the bottle on ice: place the chilled bottle in an ice bucket half-filled with ice and a little cold water to keep it evenly chilled. Refill ice as needed and keep bottle upright between pours. Wipe the bottle neck before opening to remove condensation and prevent drips while pouring.

Prosecco (extra dry or brut)

Green apple slice

Fresh raspberries

Ice (for chilling bottle in bucket)

Cold water (for ice bath)

Refrigerate the bottle of Pascual Toso Blanc de Blanc for at least 3–4 hours before serving. If you need to chill quickly, place the bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

Chill the Bottle

Select clean Champagne flutes or narrow white wine glasses. Rinse them with cold water and set them in the freezer for 5–10 minutes or chill in ice to maintain temperature when serving.

Prepare Glassware

Keep the bottle at a 45-degree angle pointed away from people and fragile items. Remove the foil and loosen the wire cage while keeping a thumb on the cork. Gently twist the bottle (not the cork) to ease the cork out with controlled pressure to avoid a loud pop. Aim for a quiet sigh as the cork releases.

Open the Bottle

Hold each flute at a slight angle and pour the Blanc de Blanc slowly, filling each glass about two-thirds full (approximately 100–125 ml per serving). Pause between pours to preserve bubbles and ensure a fine, steady stream.

If desired, garnish each glass with a lemon peel twist or a thin green apple slice on the rim. Serve immediately with light hors d'oeuvres such as oysters, smoked salmon canapés, or goat cheese crostini to complement the wine's citrus and floral notes.

Garnish & Accompany

Keep the remaining bottle in the ice bucket to maintain temperature. If the wine will not be finished in one sitting, reseal with a sparkling wine stopper and return to the bucket; consume within 24–48 hours for best effervescence.

Maintain Temperature

When tasting Pascual Toso Blanc de Blanc, take a small sip and let it coat your palate. Note its bright acidity, citrus and green apple flavors, and crisp effervescence. Store any unfinished opened bottle upright in the refrigerator with a proper stopper to preserve freshness up to 48 hours.

Pascual Toso Blanc de Blanc (chilled)

Ice (optional)

Wine bucket or ice bucket

Champagne flutes or white wine glasses

Lemon peel twists

Green apple slices

Light hors d'oeuvres (e.g., fresh oysters, goat cheese crostini, smoked salmon)

Keep shellfish cold until just before serving. Scrub shells under cold running water. Using an oyster knife, carefully shuck oysters and clams, preserving as much of the liquor (briny juice) as possible. Discard any shellfish with off odors. Arrange crushed ice on a large serving platter or individual plates and nestle the shucked oysters and clams on the ice, flat side down to retain liquor. Place lemon wedges on the platter.

Shuck and chill

In a small bowl, combine the vinho verde (3 tbsp) and champagne vinegar (1 tbsp). Add the finely minced shallot (2 tbsp) and the finely diced green grapes or cucumber (2 tbsp). Stir in finely chopped parsley (1 tbsp) and olive oil (1 tsp). Season with sea salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust acidity or salt — the mignonette should be bright, slightly tart and aromatic. Let the mixture rest at room temperature for at least 10 minutes so the shallot softens and flavors meld.

Make mignonette

If preparing ahead, cover and refrigerate the mignonette for up to 2 hours. Bring to cool/near room temperature before serving so it isn’t ice cold on the shellfish.

Optional chill

Warm the neutral oil (2 tbsp) gently in a small saucepan or microwave for 10–15 seconds until just warm (do not smoke). Whisk in piri‑piri paste or crushed red pepper flakes (1 tsp) and smoked paprika (1 tsp). Let steep for 5–10 minutes, then strain if desired. The oil should be bright, spicy and aromatic. Use sparingly as a drizzle over oysters for heat.

Slice the Portuguese bread and serve with softened butter. Scatter microgreens over the platter for color and a fresh, herbal note. Provide small spoons for the mignonette and a tiny spoon or pipette for the piri‑piri oil so guests can add their preferred amount. Offer lemon wedges alongside.

To serve, spoon about 1 teaspoon of the Vinho Verde mignonette over each oyster or clam (or allow guests to spoon themselves). For a spicy accent, drizzle a few drops of the piri‑piri oil over selected shellfish. Garnish individual shells with a small sprig of microgreens if desired. Serve immediately while the shellfish are cold and fresh.

fresh oysters (on the half shell)

fresh littleneck clams (on the half shell)

crushed ice (for serving bed)

lemon wedges

Vinho Verde (young Portuguese white wine)

champagne vinegar or white wine vinegar

shallot, finely minced

frozen green grapes, finely diced (or cucumber), seeds removed

fresh flat-leaf parsley, finely chopped

extra-virgin olive oil

sea salt

freshly ground black pepper

neutral oil (grapeseed or canola)

piri-piri chile paste or crushed red pepper flakes

smoked paprika

micro cilantro or micro parsley

fresh crusty Portuguese bread (sliced)

butter (room temperature, for bread)

Refrigerate the bottle for at least 2 hours before serving, or place it in an ice bucket with ice and chilled water for 20–30 minutes until the wine reaches about 45–50°F (7–10°C).

Remove the foil capsule and wipe the top of the bottle with a clean cloth. Use a waiter-style corkscrew or wine opener to remove the cork slowly and steadily. Inspect the cork and the wine briefly for any off aromas (Pinot Gris from Willamette Valley should smell fresh, with pear, apple, citrus, and light floral notes).

Pinot Gris is typically enjoyed directly from the bottle; decanting is not necessary. If the wine seems tightly wound, pour a small amount into a glass and let it rest 10–15 minutes to open up aromatics.

Decant or Rest (Optional)

Pour 5–6 ounces (150–180 ml) per serving into white wine glasses. Hold the glass by the stem and swirl gently to release aromas. Serve immediately at 45–50°F (7–10°C).

Taste and Serve

If you prefer an extra-chilled wine, fill an ice bucket with 1 part ice to 1 part water and place the bottle in the bucket for 20–30 minutes, or put a few ice cubes in a glass (note: ice dilutes; better to chill the bottle rather than add ice to the wine).

Chilled Glass or Bucket

If you like a subtle citrus or fruit accent, float a single thin lemon or pear slice in the glass as a garnish. This is optional and not traditional with Pinot Gris.

Garnish

For a light spritz: fill a wine glass with 90 ml chilled Sokol Blosser Pinot Gris and add 60 ml chilled sparkling water. Stir gently once with a bar spoon, garnish with a thin pear slice, and serve over ice if desired.

Pinot Gris Spritz (Optional)

Sokol Blosser Pinot Gris (bottle)

Ice (for optional chilled glass or wine bucket)

Lemon slice or pear slice (garnish)

Sparkling water (for spritz)

Place the bottle of Gabbiano Pinot Grigio in the refrigerator for at least 2 hours before serving. If short on time, place the bottle in an ice-filled wine cooler or bucket for 20–30 minutes until well chilled (ideal serving temperature: 45–50°F / 7–10°C).

Chill the wine

If you prefer, chill white wine glasses in the refrigerator for 15–30 minutes. Remove glasses just before pouring to avoid condensation dripping onto surfaces.

If using lemon slices, wash and thinly slice 4 lemon rounds. If using fresh basil or mint, rinse and pat dry 4 small sprigs. These are optional and should complement the wine, not overpower it.

Optional garnish prep

Remove the capsule and use a corkscrew or waiter’s friend to carefully open the bottle. Wipe the bottle lip with a clean cloth to remove any cork bits or moisture.

Open the bottle

Pour about 4–5 ounces (120–150 ml) of Pinot Grigio into each chilled white wine glass, filling roughly one-third to one-half full to allow aromas to concentrate. If desired, float a lemon slice on the rim or place a small herb sprig in each glass as a subtle aromatic garnish.

Pour and serve

If serving outdoors or in warm conditions, keep the bottle in an ice bucket between pours to maintain temperature. Do not over-chill or freeze the wine, which masks flavor.

Optional iced service

Advise guests to tilt the glass, observe the color, gently swirl to release aromas, then take small sips to appreciate the wine’s light citrus, green apple, and mineral notes. Recommend pairing with light seafood (grilled shrimp, lemony fish), light pasta dishes, fresh salads, or soft cheeses.

Tasting notes & pairing suggestion

Arrange chilled glasses on a tray or table. Keep the wine cooler or bucket filled with ice and water if using, and place the bottle inside to maintain temperature. Replace ice as needed.

After serving, recap any remaining wine with a reusable stopper and refrigerate. Consume remaining Pinot Grigio within 2–3 days for best freshness.

Gabbiano Pinot Grigio (bottle)

Ice (optional, for chilling)

Lemon slices (optional garnish)

Fresh basil or mint sprigs (optional garnish)

White wine glasses (chilled if possible)

Wine cooler or bucket (optional)

Place the bottle of Pas De Probleme Sauvignon Blanc in the refrigerator for at least 2 hours before serving. If short on time, submerge the sealed bottle in an ice-water bath for 20–30 minutes until well chilled (target serving temperature 8–10°C / 46–50°F).

Select a white wine glass (or a medium-sized stemmed glass). If desired, add a small handful (about 1/4 cup) of ice cubes to the glass for an extra-cold presentation—note that adding ice will dilute the wine as it melts, so use ice only when serving outdoors or if guests prefer a very cold drink.

Remove the foil capsule with a foil cutter or knife. Center the corkscrew on the cork and insert the screw fully, then pull the cork out smoothly. Wipe the bottle rim with a clean cloth.

Tilt the glass slightly and pour 120–150 ml (about 4–5 fl oz) of Sauvignon Blanc per serving, filling the glass to about one-third. This allows the wine to breathe and concentrates the aromas toward the rim.

If using a garnish, place a lemon wheel on the rim or add a short lemon twist to the glass. For a subtle herbal note, slap a mint or basil sprig between your palms to awaken the oils and rest it on the rim or float it gently on the wine's surface.

Garnish (optional)

Swirl the wine gently to open the aromas, sniff to appreciate typical Sauvignon Blanc notes (citrus, green apple, herbaceous grass or bell pepper), then sip. If the wine warms slightly, return the bottle to a cooler or add a couple of ice cubes cautiously to an individual glass.

Taste and enjoy

Recork the bottle or replace with a wine stopper and refrigerate. Consume within 3–5 days for best flavor; the wine will gradually lose aromatic intensity over time.

Storage after opening

Pas De Probleme Sauvignon Blanc (bottle)

Ice cubes

Lemon wheel or twist

Fresh herbs (mint or basil)

Place the bottle of Koha Sauvignon Blanc in the refrigerator for at least 2 hours prior to serving. If you need it quickly, submerge the bottle in an ice-water bath (equal parts ice and water) for 20–30 minutes.

Select chilled white wine glasses. Rinse each glass with cold water and either briefly chill in the fridge or set on a cold surface to keep the wine cool when served.

Using a wine key or corkscrew, gently remove the capsule and cork. Wipe the bottle neck with a clean cloth to remove any cork residue.

Pour about 5–6 ounces (150–180 ml) per glass, filling to the widest part of the glass (about one-third full) to allow aromas to concentrate.

Serve immediately, encouraging guests to sniff the glass before tasting to appreciate the Sauvignon Blanc's typical aromas of passionfruit, citrus, and fresh herbs.

Cut lemon into 4 wedges and slice the green apple into thin wedges. Place lemon wedges and apple slices on a small platter alongside sprigs of mint or basil.

Allow goat cheese to come to near room temperature (15–20 minutes) for best texture and flavor. Crumble or slice and serve on a small board with crackers or crusty bread.

Arrange cheese

Offer guests the lemon wedge to squeeze lightly if they prefer a brighter acidity. Taste the wine with the apple slices, fresh herbs, and goat cheese to highlight the wine's fruit and herbaceous notes.

Pair and enjoy

Koha Sauvignon Blanc (bottle)

White wine glasses

Lemon wedges

Goat cheese or fresh chèvre

Chill the bottle of rosé in the refrigerator for at least 2 hours (or use an ice bucket for 20 minutes). Hull and thinly slice strawberries if using; thinly slice 4 lemon wheels for garnish. Keep juices and syrup chilled.

Chill and prep fruit

In a large pitcher (1.5 to 2 liters), pour the entire 750 ml bottle of Michael David rosé. Add 60 ml fresh lemon juice, 60 ml fresh orange juice, and 45 ml simple syrup. If using Aperol or elderflower liqueur, add 45 ml now. Stir gently to combine.

Combine base ingredients

Add the sliced strawberries to the pitcher to macerate slightly in the rosé mixture. Let sit 5–10 minutes at room temperature or longer in the fridge for deeper flavor (up to 1 hour).

Add fruit

Just before serving, add 300 ml chilled club soda or sparkling water to the pitcher and gently stir once to preserve bubbles. Add ice to the pitcher or fill individual glasses with ice as preferred.

Finish with sparkle

Fill each wine glass or highball with 2–3 ice cubes, then pour the rosé spritz into glasses (about 200–250 ml per glass). Make sure each glass gets some strawberry slices. Garnish each drink with a lemon wheel on the rim.