Name: The Silos Winecraft Wine Selection Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3 bottles Everyday Red (e.g., Merlot or GSM blend); 2 bottles Classic Cabernet Sauvignon (established region); 1 bottle Small-production Pinot Noir (interesting find); 2 bottles Crisp, versatile Chardonnay or Sauvignon Blanc (everyday); 1 bottle Off-dry Riesling or aromatic white (small production); 1 bottle Provençal-style Rosé; 1 bottle Entry-level sparkling wine (Cava, Prosecco, or NV Champagne); 1 bottle Classic sparkling (aged or higher-quality Champagne or traditional-method); 1 bottle Port or Sherry (fortified); 1 bottle Old World representative (e.g., Bordeaux, Rioja, Chianti); 1 bottle New World representative (e.g., California, Australia, Chile); 2 bottles Two bottles showcasing specialty grapes or lesser-known regions; 20 pcs Wine list / tasting notes printouts; 2 pcs Wine key / corkscrew; 1 pcs Decanter; 12 pcs Wine glasses (red, white, sparkling); 1 pcs Spittoon or container for pours

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

a diverse, hand-selected wine list featuring bottles from around the globe. Our selection emphasizes quality, balance, and variety—offering approachable everyday options, interesting small-production finds, and classic favorites from established regions.

Choose three approachable everyday red bottles (Merlot, GSM or similar) that are fruit-forward, balanced, and priced for regular enjoyment. Add two classic Cabernet Sauvignon bottles from established regions to represent structure and aging potential. Include one small-production Pinot Noir to offer a lighter, terroir-driven option.

Selection rationale

Store red wines at 55-65°F (13-18°C). Keep bottles on their sides if cork-sealed. Rotate stock by date, placing newer arrivals behind older bottles to ensure proper turnover.

For service, decant age-worthy Cabernet for 30–90 minutes depending on age (younger 30–45 min, older up to 90 min) and pour Pinot Noir slightly chilled (55–60°F / 13–15°C).

Select two versatile, crisp white wines (Chardonnay or Sauvignon Blanc) that pair well with salads, seafood, and lighter fare. Add an off-dry Riesling or aromatic white from a small producer for contrast, and include a Provençal-style Rosé for summer appeal.

Store whites and rosé at 45-55°F (7-13°C). Chill bottles in a refrigerator or wine cooler before service to 45–50°F (7–10°C) for sparkling and aromatic whites, and 50–55°F (10–13°C) for fuller-bodied whites and rosé.

Serve whites in appropriate glassware: narrower bowl for aromatic whites, slightly larger for fuller-bodied Chardonnay. Ensure fresh pours and replace opened bottles on the list if 2–3 days have passed since opening.

Keep an entry-level sparkling for casual celebrations and a higher-quality traditional-method bottle for special occasions. Store sparkling at 45°F (7°C) and serve chilled 40–50°F (4–10°C).

Include one fortified wine (Port or Sherry) to conclude tastings or pair with desserts and cheese. Store fortified wines upright once opened and refrigerate; defend opened ports with a vacuum stopper and use within several weeks to a few months depending on style.

Use appropriate glassware: flute or tulip for sparkling, smaller copita or tulip for fortified wines. Provide an instruction note on the list for ideal serving temperatures.

Curate one Old World bottle (e.g., Bordeaux, Rioja, Chianti) to showcase traditional styles and food-friendly structures. Add one New World bottle (e.g., California, Australia, Chile) to highlight fruit-driven, approachable flavors.

Include two bottles that highlight specialty grapes or lesser-known regions (e.g., Grüner Veltliner, Carmenère, South African Chenin Blanc, Greek Assyrtiko). Use these to provide talking points and educational value on the wine list.

Label each bottle on the list with region, varietal, producer, vintage, tasting notes (3–4 bullet points), and suggested pairings to help guests choose.

Prepare printed wine lists and tasting notes (20 pcs) with clear sections: Reds, Whites & Rosé, Sparkling & Fortified, and By Region. Update weekly or as bottles change.

Ensure at least two working wine keys/corkscrews and an extra decanter are available. Train staff to open bottles cleanly: wipe neck, insert waiter’s friend, cut capsule below lip, present cork, open smoothly and taste for host when appropriate.

Stock 12 appropriate glasses (mix of red, white, and sparkling). Glassware should be clean, polished, and stored upright to avoid dust. Provide a spittoon or container during tastings and a plan for disposing of opened but unsold bottles (discounts, staff tastings, or promotional pours within safe consumption guidelines).

Maintain inventory and rotation logs. Record bottle source, cost, purchase date, and remaining quantity after service shifts. Reorder popular everyday options proactively and periodically refresh small-production finds to keep the list dynamic.

Everyday Red (e.g., Merlot or GSM blend)

Classic Cabernet Sauvignon (established region)

Small-production Pinot Noir (interesting find)

Crisp, versatile Chardonnay or Sauvignon Blanc (everyday)

Off-dry Riesling or aromatic white (small production)

Provençal-style Rosé

Entry-level sparkling wine (Cava, Prosecco, or NV Champagne)

Classic sparkling (aged or higher-quality Champagne or traditional-method)

Port or Sherry (fortified)

Old World representative (e.g., Bordeaux, Rioja, Chianti)

New World representative (e.g., California, Australia, Chile)

Two bottles showcasing specialty grapes or lesser-known regions

Wine list / tasting notes printouts

Wine key / corkscrew

Decanter

Wine glasses (red, white, sparkling)

Spittoon or container for pours

Winecraft wine selection

Make Winecraft Wine Selection Recipe in just 45m. a diverse, hand-selected wine list featuring bottles from around the globe. Our selection emphasizes quality, balance, and variety—offering approachable everyday options, interesting small-production finds, and classic favorites from established regions.

Winecraft wine selection

Descriptors

Tasting Notes

Food Pairings

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