Wines By The Glass / Bottle Recipe

1. Serve House Red or White by the Glass

Select the requested house red or house white bottle. If the bottle is chilled (white), place in ice bucket and chill to 45–50°F (7–10°C). For red, allow bottle to rest at 60–65°F (15–18°C). Open the bottle with a waiter’s corkscrew: cut the foil, remove the cork, wipe the neck with a clean napkin. Pour a 5–6 oz glass (1 glass unit) into an appropriate wine glass: white into a narrower glass, red into a wider-bowled glass. Place a wine drip ring or napkin under the bottle if replacing on a table. Present the bottle or label if requested.

2. Serve La Flama Cava (sparkling by the bottle)

Chill the cava in an ice bucket to 40–48°F (4–9°C) for at least 20–30 minutes. Hold the bottle at a 45° angle, remove foil and muselet, hold the cork and slowly twist the bottle (not the cork) to release pressure with a soft pop. Pour gently into flutes or sparkling glasses, filling each about two-thirds (4–5 oz) to preserve bubbles. Offer a lemon twist or a couple fresh berries for optional garnish. If not finishing the bottle, use a sparkling stopper and keep in ice bucket.

3. Serve Chehalem Pinot Gris (bottle)

Chill bottle to 45–50°F (7–10°C). Open with corkscrew if cork-sealed or unscrew cap if screwcap. Pour 5–6 oz into a white wine glass, presenting the bottle or label on request. Keep remaining bottle chilled between pours in the ice bucket.

4. Serve Clos des Lumières Rosé (bottle)

Chill to 45–50°F (7–10°C). Open and pour into a white/rosé glass about 5 oz per serving. Offer optional garnish (small lemon twist or a couple raspberries) if desired. Keep the bottle in the ice bucket between pours and use a wine drip ring or napkin when replacing the bottle on the table.

5. Serve Conundrum Red Blend (bottle)

Bring the bottle to proper red temperature (60–65°F / 15–18°C). Open with corkscrew, wipe the neck, and pour 5–6 oz into a red wine glass. For fuller-bodied red or if guests request, decant the bottle 20–30 minutes prior to service to soften tannins and open aromas. Present the bottle label if asked.

6. Serve Archer Roose Canned Bubbles

Chill the can to 40–45°F (4–7°C). Open the can away from guests and pour into a flute or stemless wine glass, filling about two-thirds (4–5 oz). Offer a lemon twist or a couple berries for garnish if requested. If serving directly in the can, wipe the rim with a napkin before handing to the guest.

7. Glass selection: choose a glass appropriate to the wine style — larger bowl for red, narrower bowl for white, flutes or tulip glasses for sparkling. Ensure glasses are clean and free of detergent residue.

8. Chilling & holding: keep white, rosé and sparkling wines in an ice bucket or refrigerated well prior to serving. Keep red wines at cellar/ambient temperature and out of direct sunlight.

9. Pouring technique: hold the bottle at the base or by the neck, avoid touching the rim of the glass, and pour slowly. Fill to the recommended level (sparkling ~4–5 oz, still wines ~5–6 oz). After each pour, pause briefly and offer the bottle label to the guest if they requested the bottle by name.

10. Garnish & presentation: if adding an optional garnish (lemon twist or berries) for rosé or sparkling, place it gently on the rim or drop a berry into the glass. Wipe any drips from the bottle with a napkin and place a wine drip ring if available when returning the bottle to the table.

11. Storage after opening: reseal opened sparkling bottles with a sparkling wine stopper and keep chilled in an ice bucket. Store opened still wine with cork or stopper in a cool place; for best quality, consume within 2–5 days depending on wine type.