Flight studio

A guided tasting, built around your room

Your three-pour arc

A dinner in three acts

Freshness first, texture through the meal, then a savory red to close.

Guests
6
Bottles
3 total
Target spend
$90–$180
Sensibility
Sommelier’s path
Pour 1Bright
Pour 2Textural
Pour 3Deep
01

Open bright

The welcome

White

Muscadet Sèvre et Maine

Loire Valley, France

Saline, citrusy restraint clears the palate and leaves plenty of room for the wines that follow.

lime pithoyster shellfennel

46–49°F

small white-wine stem

1 bottle · 3 oz pours

Bottle target: $30–60 / bottle

See bottles at retailer
02

Build texture

At the table

Rosé

Bandol Rosé

Provence, France

Structured rosé carries the refreshment of a white with enough shape to meet richer dishes.

blood orangewild herbsred currant

49–52°F

medium white-wine stem

1 bottle · 3 oz pours

Bottle target: $30–60 / bottle

See bottles at retailer
03

Land savory

The final glass

Red

Etna Rosso

Sicily, Italy

Volcanic savor, bright acidity, and fine tannin bring a dramatic finish that remains food friendly.

wild strawberrysmokedried herbs

56–59°F

medium red-wine stem

1 bottle · 3 oz pours

Bottle target: $30–60 / bottle

See bottles at retailer

Service plan

Make the flight feel effortless

  1. 1Chill first two wines 2 hours ahead
  2. 2Open the red 45 minutes before guests arrive
  3. 3Pour 3 oz per wine, with water between