Assyrtiko, 25 Skouras, Argos, Greece

Sauvignon Blanc 25 Z. Alexander Brown, North Coast, California

Chardonnay, 23 Davis Bynum, West Vineyard, Russian River Valley, California

Crémant de Loire, 23 Blanc Foussy, Rose, Loire, France

Blanc de Blanc 20 Argyle, Growers Series, Willamette Valley, Oregon

Champagne NV Henri Dubois, Brut, Champagne, France

Athletic  “Run Wild” N.A. Pale Ale

Heineken 0.0

St. Agrestis Phony Negroni

Seedlip Grove, Kumquat, Honey, Verjus, Lemon, Tonic, Basil

Grove Path

Tanqueray No.10 Gin, Dolin Dry Gin, Luxardo Maraschino Liqueur, Orange Bitters, Absinthe, Grapefruit

Tuxedo

Hendrick’s Gin, Tequila Ocho Plata, Fino Sherry, Dry Vermouth, St. Germain

Cucumber Elderflower

Sipsmith Gin, St. George Red Wine Barrel-Aged Gin, Sweet Vermouth, Cardamom Bitters

Martinez

Carrot-infused Ketel One Vodka, Plymouth Navy Strength Gin, Dolin Dry Vermouth, Espelette Pepper, Celery Bitters, Pickled Mirepoix

Mirepoix

Old Raj Gin or Absolut Elyx Vodka, Gonzalez Byass Extra Seco Vermouth, House Orange Bitters, Lemon Twist

Wye Oak

Coconut-washed Cazadores Reposado Tequila, Tempus Fugit Creme de Banane, Espresso Liqueur, Espresso, Ancho Chile

Hype Train

Overholt Bonded Rye Whiskey, Johnnie Walker Black, Punt e Mes, Benedictine, Black Walnut, Tobacco Bitters, Laphroaig Spritz

Smoke Point

Appleton 8yr Rum, Coconut Rum, Montenegro, Campari, Sweet Vermouth

Tropigroni

Larceny Bourbon, Spiced Rum, Urfa Chile-Infused Honey, Grapefruit, Lemon, Rosemary

Hat Trick

Knob Creek 7yr Rye, Peach, Lemon, Almond, Allspice, Tiki Bitters

Georgia Boy

Barsol Pisco, Tanqueray No.10, Raspberry, Bergamot Liqueur, Lemon, Yuzu Bitters, Egg White

The In-Crowd

Reposado Tequila, Ancho Chile, Herbal Liqueur, Cinnamon, Pineapple, Lime

Daisy Chain

Planteray Pineapple Rum, Denizen 8yr Rum, Mango, Lime, Cinnamon, Angostura Bitters

Yacht Rock

Cucumber Vodka, Green Chili Vodka, Bell Pepper, Lime, Génépy, Agave

Garden Gimlet

Choose a bottle of Assyrtiko (25 Skouras, Argos or a similar Greek Assyrtiko). Check that it is a dry, mineral-driven vintage appropriate for chilled white wine service.

Select the bottle

Inspect the cork or screwcap for integrity. If corked, wipe the top. Using a corkscrew, remove the cork gently to avoid agitation. If screwcap, open cleanly and discard cap.

Inspect and open

Assyrtiko is best served between 8–10°C (46–50°F). If the bottle is at room temperature, chill it in the refrigerator for 90 minutes or an ice bucket with a 1:1 ratio of ice and water for 15–20 minutes. Use a wine thermometer if available to reach target temperature.

Chill to service temperature

Chill white wine glasses briefly in the freezer (10–15 minutes) or rinse with cold water and dry. This preserves the wine's temperature and highlights its aromas.

Prepare glassware

If the wine is a young, tightly wound Assyrtiko, decant gently into a clean decanter for 10–20 minutes to allow subtle aromatics to open. Older or delicate bottles should be tasted immediately without decanting.

Optional slight aeration

Hold the bottle at the base and pour slowly into chilled white wine glasses, filling to about one-third (120–150 ml) to allow room for aroma concentration. Wipe the bottle lip with a clean cloth between pours.

Pouring

If desired, float a thin lemon slice in each glass or rest it on the rim for a citrus accent. For warmer conditions, add 1–2 small ice cubes to the glass, but note that ice will dilute and mute flavors as it melts — this is optional and nontraditional. Add a small sprig of fresh thyme or oregano to each glass for a Mediterranean aroma that complements Assyrtiko's mineral profile.

Garnish and optional ice

Serve immediately. Suggest pairings: grilled fish, octopus, shellfish, goat cheese, or dishes with lemon and olive oil. Encourage guests to note Assyrtiko’s high acidity, mineral (flinty) character, and citrus/green apple flavors.

Tasting notes & food pairing

Assyrtiko dry white wine (25 Skouras style or similar)

Ice (optional, for chilled serving)

Lemon slices (thin)

Fresh thyme or oregano sprig

White wine glasses (chilled)

Wine thermometer (optional)

Chill the bottle: If the bottle is not already well chilled, place it in an ice bath. Fill a container or sink with the ice and 2 cups (approx.) of cold water to create an ice bath and immerse the bottle for 10–15 minutes until the wine reaches about 45–50°F (7–10°C).

Alternative chilling: If you prefer not to use an ice bath, place the bottle in the refrigerator for 2–3 hours before serving.

Open the bottle: Remove the foil and loosen the cork. Use a corkscrew to gently extract the cork, keeping the bottle steady. Wipe the neck with a clean napkin if needed.

Pour and serve: Hold the bottle by the base or neck and pour about 5–6 ounces (150–180 ml) per glass. Fill each white wine glass about one-third to half full to allow room for the wine's aroma to develop.

Ensure glasses are clean, free of odors, and at room temperature (or slightly chilled). If desired, place glasses in the refrigerator for 10–15 minutes before pouring.

Prepare glasses

If you like a citrus accent, lightly run a lemon or lime wedge around the rim of each glass or drop the wedge into the glass. For a mild herbal note, gently slap a mint sprig between your palms to release aromatics and float it on top of the poured wine.

Garnish (optional)

Tasting notes & serving suggestion: Serve immediately. Z. Alexander Brown Sauvignon Blanc from California's North Coast typically offers bright citrus, tropical fruit and fresh herb notes—pair with goat cheese, oysters, grilled fish, light salads, or herb-forward dishes.

Z. Alexander Brown Sauvignon Blanc (bottle)

Ice (optional, for chilling)

Water (for ice bath)

White wine glasses

Lemon or lime wedge (optional)

Fresh mint sprig (optional)

Chill the Chardonnay to 50–54°F (10–12°C). Decant for 15–30 minutes if desired to open aromatics. Serve in a tulip-shaped white wine glass.

Serve

Pat salmon fillets dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the flesh side with 2 tbs all-purpose flour and shake off excess. This helps achieve a golden crust and gives the butter sauce something to cling to.

Prep the Salmon

In a small bowl, combine 3 tbs unsalted butter (softened), 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley, 1 tbs chopped dill, and 1 minced garlic clove. Mix until homogeneous and refrigerate briefly while cooking the fish. Reserve a small pat for finishing.

Make Lemon-Herb Butter

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbs extra-virgin olive oil until shimmering. Place salmon fillets skin-side up into the pan (flesh side down) and cook without moving for 2–3 minutes until a golden crust forms. Flip carefully and cook skin-side for another 2–3 minutes, spooning pan juices over the fillets. Total cook time will be 4–6 minutes depending on thickness; salmon should reach an internal temperature of 125–130°F for medium doneness. Add a small pat of the prepared lemon-herb butter to the pan in the last 30 seconds to baste the fish, then remove salmon to a warm plate and tent loosely with foil to rest 3–4 minutes.

Sear the Salmon

While salmon rests, wipe the skillet and return to medium heat. Add 1 tbs olive oil and 1 tbs unsalted butter. Add the thinly sliced shallot and sauté for 1–2 minutes until translucent. Add the asparagus (cut on a diagonal into 2–3 inch pieces), sugar snap peas, and English peas. Sauté for 3–4 minutes until asparagus is bright green and tender-crisp. If desired, add 1 tbs white wine to deglaze the pan and cook off for 30 seconds. Season vegetables with salt and black pepper to taste and stir in a small knob of the lemon-herb butter to glaze the vegetables.

Sauté the Spring Vegetables

Divide the sautéed vegetables among 4 plates. Place one salmon fillet atop each bed of vegetables. Spoon any collected pan juices and a small additional pat of lemon-herb butter over the salmon. Garnish with extra chopped parsley and a lemon wedge on the side.

Plate and Finish

Serve the Davis Bynum West Vineyard Chardonnay slightly chilled (50–54°F). Its balanced oak, bright acidity, and stone-fruit notes complement the rich butter and citrus on the salmon and the fresh spring vegetables. Decant briefly if desired.

Wine Pairing Note

Chardonnay (23 Davis Bynum, West Vineyard, Russian River Valley, CA)

salmon fillets, skin-on

kosher salt

freshly ground black pepper

all-purpose flour (for light dusting)

extra-virgin olive oil

unsalted butter

fresh lemon juice

lemon zest

fresh parsley, chopped

fresh dill, chopped

garlic clove, minced

baby asparagus, trimmed

sugar snap peas, trimmed

English peas (fresh or thawed frozen)

small shallot, thinly sliced

white wine (dry, optional for deglaze)

salt (to taste)

black pepper (to taste)

lemon wedges (for serving)

Check the current temperature of the bottle. Sparkling wine is best served between 6–8°C (43–46°F). If the bottle is at room temperature, place it in an ice bath to chill quickly.

Fill a bucket or large container with the ice and the water to create an ice bath. Submerge the bottle about two-thirds into the ice bath, rotating it gently a few times to accelerate chilling. Leave for 15–20 minutes and monitor temperature; remove when the bottle feels very cold to the touch.

Prepare ice bath (quick chill)

If you have more time, chill the bottle in the refrigerator for at least 2–4 hours before serving.

Select clean champagne flutes or tulip-shaped glasses. Cold glasses are preferred: you can put them in the refrigerator 10–15 minutes before serving or rinse with cold water and dry.

If using garnishes, thinly slice strawberries or cut a lemon twist. Place one slice or twist into each glass or have them on a small plate for guests to choose.

Hold the bottle at a 45° angle, pointing the bottle away from people or fragile objects. Remove the foil and loosen the wire cage while keeping your thumb firmly on the cork.

Grip the cork with a towel for better control. While holding the cork, gently twist the bottle (not the cork) to ease the cork out slowly. You should hear a soft sigh rather than a loud pop; this preserves bubbles.

Pour the Crémant slowly into each glass in two stages: first fill about one-third of the flute and let the mousse settle for a few seconds, then top up to about two-thirds full. This technique preserves the effervescence and prevents excessive foaming.

If using garnish, slide a strawberry slice onto the rim or drop the lemon twist into the glass for a subtle aromatic accent.

Present the wine immediately after pouring so guests can enjoy peak effervescence and aromas. Serve each guest a flute and suggest they take a small first sip to appreciate the mousse, then smell and sip to note delicate red-fruit and floral notes characteristic of a Loire rosé Crémant.

If there are leftovers, re-cork with a sparkling-wine stopper and store in the refrigerator; consume within 1–3 days for best quality.

Crémant de Loire Blanc Foussy (Rosé)

Ice (optional, for chilling quickly)

Champagne flute or tulip glass

Strawberry, thinly sliced (optional garnish)

Lemon twist (optional garnish)

Place the bottle in an ice bucket filled halfway with ice and chilled water. Chill for 20–30 minutes until the wine reaches 45–50°F (7–10°C). If you don't have an ice bucket, place the bottle in the refrigerator for 3 hours before serving.

Chill the bottle

Select clean, room-temperature champagne flutes or stemmed glasses. Rinse with cold water and briefly air-dry or wipe with a clean towel to remove dust. Chilled glasses are optional—avoid freezing glasses as extreme cold can mute aromas.

Remove the foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle, grip the cork and cage together, and gently twist the bottle (not the cork) to ease the cork out with a quiet pop. Use a towel for a secure grip and to catch any drips. Aim for minimal effervescence loss.

Open the bottle safely

Pour about 3–4 ounces (90–120 ml) per flute, tilting the glass and allowing the wine to flow gently down the side to preserve bubbles and aroma. Leave some room at the top to allow bouquet release. Present the bottle label briefly if desired, then set the bottle in the ice bucket to maintain temperature.

Pour and serve

Encourage guests to note the wine’s pale straw color, fine bead of bubbles, bright citrus and green apple aromas, and crisp acidity characteristic of Willamette Valley Blanc de Blanc. Take small sips, let the wine coat the palate, and observe the balance of acidity, minerality, and any brioche or toast notes from bottle aging.

Tasting etiquette

Shuck fresh oysters just before serving and arrange them on crushed ice. Offer lemon wedges and a light mignonette (optional) so the wine’s acidity can complement briny flavors. Serve immediately.

Prepare oysters

Gently poach lobster medallions in clarified butter at low heat (160–170°F / 71–77°C) until cooked through (2–3 minutes depending on size). Drain briefly on paper towel and serve warm or at room temperature. The wine’s bright acidity will cut the richness.

Butter-poached lobster medallions

Toast thin slices of baguette until golden. Spread a light layer of fresh goat cheese and garnish with a small drizzle of honey or lemon zest. Serve at room temperature to pair with the wine’s acidity and subtle creaminess.

Goat cheese crostini

Marinate cooked shrimp briefly in lemon or lime juice, a pinch of salt, and a touch of olive oil for 10–15 minutes. Chill slightly and serve on a platter—acidic citrus will harmonize with the Blanc de Blanc's profile.

Citrus-marinated shrimp

Lightly toast almonds and serve a small bowl for contrast. Offer plain crackers or unsalted bread as neutral palate cleansers between sips and pairings.

Nuts and palate cleansers

Use a wine thermometer if available to confirm serving temperature (45–50°F / 7–10°C). Keep the bottle in the ice bucket between pours to maintain consistent temperature. Wipe the bottle neck after pouring with a clean towel to prevent drips on the table.

When storing any opened bottle, reseal with an appropriate sparkling wine stopper and keep chilled; consume within 1–3 days for best effervescence and flavor.

Blanc de Blanc 20 Argyle (Growers Series), Willamette Valley, Oregon

Ice bucket with ice and water

Champagne flutes or stemmed glasses

Optional: small tasting pours for palate cleansing (plain crackers or unsalted bread)

Fresh oysters on the half shell

Light goat cheese crostini

Toasted almonds (lightly salted)

Lemon wedges

Wine opener (waiter’s corkscrew or sparkling wine key)

Clean towel or cloth

Plan ahead and chill the Champagne in the refrigerator for at least 3–4 hours so it reaches 45–50°F (7–10°C). Proper chilling preserves bubbles and flavor.

If short on time, prepare an ice bath: fill a bucket or large container with 4 cups of ice and 2 cups of cold water, then immerse the bottle for 20–30 minutes, rotating occasionally to chill evenly.

Use clean, dry Champagne flutes. Chilled flutes are preferred: place them briefly in the refrigerator or run under cold water and dry thoroughly before serving to maintain temperature without causing condensation to dilute the wine.

Keep the bottle angled at about 45° and point it away from people and fragile items. Remove the foil and loosen the wire cage while keeping your thumb over the cork to prevent it from popping unexpectedly.

Hold the cork firmly and twist the bottle (not the cork) slowly. Allow the pressure to ease the cork out with a quiet sigh rather than a loud pop to preserve bubbles and safety.

Pour the Champagne gently down the side of each flute to preserve effervescence. Fill each glass about two-thirds full (approximately 4–5 ounces / 120–150 ml) to allow aromas to develop.

If desired, add an optional garnish: a thin lemon twist perched on the rim or a halved fresh strawberry dropped into the flute for a visual accent and light flavor note.

Serve immediately. Encourage guests to enjoy the Champagne within the first hour for optimal bubbles and flavor character.

If you have leftover Champagne, reseal the bottle with a tight sparkling wine stopper and refrigerate upright. Consume within 1–3 days; bubbles and aromatic intensity will diminish over time.

Champagne NV Henri Dubois, Brut

Champagne flutes

Cold water (optional, for chilling quickly)

Lemon twist or fresh strawberry (optional garnish)

Crush or measure crystal/caramel and wheat malts. Place them in a mesh bag for steeping.

Prepare grains

Heat 3.5 gallons (13.2 L) of brewing water to 160°F (71°C).

Heat water

Put the grain bag into the heated water and hold between 150–155°F (65–68°C) for 20–30 minutes. Stir gently occasionally. Remove the bag and allow it to drain into the pot; do not squeeze aggressively. Discard or compost the grains.

Steep specialty grains

Return the pot to the burner and bring to a gentle boil. Remove from heat briefly and stir in 3 lbs liquid non-alcoholic pale ale malt extract and 0.5 lb light DME until fully dissolved to avoid scorching. Return to a boil.

Add malt extracts

When the wort reaches a rolling boil, add 0.5 oz Citra hops. Boil for 15 minutes (this recipe uses a short boil to prevent excessive darkening and to preserve hop aroma).

Bittering addition

With 5 minutes remaining in the boil add 0.25 tsp Irish moss or Whirlfloc and 0.25 oz Citra and 0.5 oz Mosaic. If using citrus peel, add 1 tablespoon zest at this stage for a bright note. Continue boiling the remaining 5 minutes.

Late additions and clarifier

Turn off heat at end of boil. Cool the wort rapidly to about 170°F (77°C) then circulate (or gently stir) for 10 minutes to create a whirlpool; add 0.75 oz Mosaic in the whirlpool for aroma. Allow the whirlpool to settle 10–15 minutes so trub settles to center.

Cool and whirlpool hop addition

After transferring cooled wort to the fermenter and topping up with water to reach approximately 5.5–6.0 gallons total, add 0.75 oz Cascade hops as a dry hop during conditioning for 3–5 days to boost fresh hop aroma.

Dry hop

Siphon or pour cooled wort (target 68–70°F / 20–21°C) into a sanitized fermenter. If using a small amount of yeast for flavor, pitch one packet of low-attenuation or non-fermenting ale yeast at this time. Otherwise, leave unpitched and rely on the malt extract base designed for low ABV. Aerate the wort well for the yeast to condition flavors, or skip heavy aeration if you intend to avoid fermentation.

Transfer and oxygenation

If you pitched yeast: maintain 64–68°F (18–20°C) for 3–5 days just to allow the yeast to condition aroma and mouthfeel without producing significant alcohol. Optionally cold crash to 40–45°F (4–7°C) for 24–48 hours to clarify. If you did not pitch yeast, allow the wort to sit cold for 24 hours for trub to settle, then proceed to packaging.

Fermentation / conditioning

Sanitize bottles and equipment. Dissolve 3.5 oz (100 g) priming sugar in 12 oz (355 ml) boiling water, cool, and add to a bottling bucket. Rack beer onto priming solution and gently mix to evenly distribute without introducing oxygen. Fill and cap bottles.

Bottle priming and packaging

Allow bottles to carbonate at room temperature (65–72°F / 18–22°C) for 10–14 days. For a bright, crisp finish, cold condition bottles in the refrigerator for 24–48 hours before serving.

Carbonation and conditioning

Throughout every stage — from fermenter to bottles to caps — sanitize with star-san or other no-rinse sanitizer to prevent contamination.