Wine Friday Recipe

1. Chill and open

If serving bottle chilled, place Cabernet Sauvignon in a wine cooler or ice bucket for 15–30 minutes before service. For room-temperature reds, keep bottle out of refrigerator for at least 30 minutes before opening. Wipe bottle neck with a clean towel.

2. Using a waiter’s corkscrew or appropriate opener, remove foil and slowly extract the cork. Inspect the cork for off-odors; discard if wine is corked.

3. Smell and taste: pour a small 1–2 oz (30–60 ml) tasting pour into a red wine glass and present to the guest (or sample yourself) to confirm there are no off flavors.

4. Proper chilling and opening

Place the Sauvignon Blanc bottle in a cooler or ice bucket for 20–30 minutes prior to service (target 45–55°F / 7–13°C). Remove bottle and wipe neck with a clean towel.

5. Remove foil and open with a corkscrew. If screw-cap, twist off. Present a small 1–2 oz tasting pour in a white wine glass to check for faults and to offer approval to the guest.

6. Measure and pour: For a standard glass serving, pour 6 oz (approximately 180 ml) into the appropriate glass. For red wine, hold the bottle at the base and pour smoothly to avoid splashing. For white wine, pour from the chilled bottle to the glass.

7. Presentation: Fill the glass to about one-third full for red (allows swirling) and slightly more for white if guest prefers. Wipe any drips from the bottle neck with the towel before returning to the bucket or bar.

8. Garnish and optional: Offer a lemon twist for white wine if the guest requests it. Place the twist on the rim or drop it into the glass if desired.

9. Serve immediately: Present the poured glass to the guest, offering a brief description of the wine (varietal, region, tasting notes). For bottle service ($30), place the opened bottle in the chilled bucket at the table and leave a clean towel and cork on the table.

10. Storage of opened bottles: Re-cork bottles (use original cork or stopper) and keep in an ice bucket or refrigerator. For best quality, consume an opened white bottle within 2–3 days and a red within 3–5 days with minimal loss of aroma.

11. Clean glassware: After service, rinse and wash glasses in warm water, then air-dry or polish with a lint-free towel to ensure no spots or residue remain.