The aperitif is not a cocktail. It’s a cue, the moment, the feeling. Light the room, put your feet up and invite the evening in. You don’t need much. A cold bottle. A small bite. A song you’re dying to hear.


01. Really Chill

Cold is not a personality, you have to give your beverage the temperature it deserves. Twenty to twenty-five minutes in the fridge is enough for bubbles, you want lift, not numbness. Pour them small and refill often.


02. Choose the right glass

Tulip over flute. Your grandma’s vintage crystal coups or thrifted set. The look contributes a lot, but a little width for is perfect for perfume, and a taper for the mousse. Clean glass. No detergent scent.

03. Put salt on the table

A bowl of good olives. Pitts in. Slow down and savor the moment. The fusion of flavors. Radishes with cold butter and a pinch of flaky salt. Salt sharpens the finish and makes a dry wine read drier. And a tiny bite emphasizes the moment, the pause.


04. Add one small citrus note

A strip of lemon peel. A thin coin of grapefruit. Don’t drop it in, express the oil over the glass, then rest it on the rim. It’s about lift, not flavoring. The ritual of garnishing.


05. Set the scene

Find your favorite view or place in the house. Your playlist of choice. **Something Jazzy always does the trick. No shuffle. Let the set carry the moment. Acknowledge the substance, *even just to yourself.*


*Pour suggestions*

Beso Besa 2024 Sparkling Rosé :** wild strawberry, rose petal, a light mineral line, dry close (0.5% ABV).

Neue Brut 2024 Sparkling Chardonnay:** citrus and orange blossom, creamy mousse, biscuity finish (0.5% ABV).