Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Elevate your experience with premium wine and cocktail pairings featuring smaller portions thoughtfully selected by our sommelier to complement four selected courses. We suggest starting with a cocktail, wines with dinner, and finishing with a digestive or one of our dessert cocktails.

Chill a coupe or small cocktail glass by filling with ice and setting aside. In a mixing glass filled with fresh ice, combine gin, dry vermouth, fresh lemon juice, simple syrup, and orange bitters.

Build & Stir

Stir the mixture gently for 20–30 seconds until well chilled and slightly diluted. Discard ice from the chilled serving glass, strain the cocktail into the glass.

Stir & Strain

Express a lemon twist over the cocktail to release oils, rub the rim, and drop the twist in as garnish. Serve immediately as a palate-opening aperitif before courses begin.

Garnish & Serve

Course 1 — Sparkling: Chill brut to 45–50°F (7–10°C). Pour 3 oz in a small flute. Serve with the lightest course (e.g., shellfish, citrus salad). Cleanse palate with a small sip of filtered water between wines if desired.

Course 2 — Crisp White: Chill Sauvignon Blanc or Albariño to 48–52°F (9–11°C). Pour 3 oz into a small white-wine glass. Pair with vegetable-forward or delicate fish courses. Encourage tasting temperature and note acidity with the dish.

Course 3 — Medium Red: Serve Pinot Noir or Sangiovese slightly cool, 55–60°F (13–16°C). Decant a few minutes if bottle is closed. Pour 3 oz into a small red-wine glass. Pair with poultry, mushroom, or lightly sauced red-protein dishes.

Course 4 — Dessert/Fortified: Serve Tawny Port or late-harvest wine lightly chilled (50–54°F / 10–12°C). Pour 2 oz in a small dessert-wine glass. Offer this with the dessert course, particularly caramel, nut, or fruit desserts.

General Service Notes: Present wines in the order above. Offer small pours so guests can appreciate progression without over-sating. Provide water and a plain cracker or bread between certain courses to refresh the palate.

Fill a rocks glass with one large ice cube. Add amaro, cognac, and coffee liqueur (if using) directly to the glass.

Stir gently for 10–15 seconds to chill and integrate flavors. Express an orange peel over the drink, rub the rim, and place the peel on the ice as garnish. Serve as a finishing digestive or alongside dessert.

Stir & Garnish

Palate Cleansing: Offer 4 oz filtered water between select courses and a plain cracker or small piece of neutral bread to reset the palate if flavors become heavy.

Timing & Flow: Suggest starting with the aperitif cocktail 10–15 minutes before the first course. Serve each wine shortly before or with the appropriate course to allow 3–5 minutes of smelling and initial tasting. Finish with the dessert wine during dessert and the digestive cocktail after the meal.

Gin (London dry)

Dry vermouth

Fresh lemon juice

Simple syrup (1:1)

Orange bitters

Lemon twist (garnish)

Sparkling wine (Brut) — Course 1

Crisp white wine (Sauvignon Blanc or Albariño) — Course 2

Medium-bodied red (Pinot Noir or Sangiovese) — Course 3

Dessert wine or fortified (Tawny Port or Late-Harvest) — Course 4

Amaro (e.g., Averna)

Cognac or brandy

Coffee liqueur (optional)

Orange peel (garnish)

Filtered water (for palate cleansing)

Cracker or neutral bread (small)

Paired Libations

Make Paired Libations Recipe in just 40m. Elevate your experience with premium wine and cocktail pairings featuring smaller portions thoughtfully selected by our sommelier to complement four selected courses. We suggest starting with a cocktail, wines with dinner, and finishing with a digestive or one of our dessert cocktails.

Paired Libations

Descriptors

Tasting Notes

Food Pairings

You might also like