Here’s a simple way to determine how much wine you need to buy when shopping for a group:

Step 1:
Approximate Number of Glasses A Guest Will Drink in 1 Hour x Number of Guests x Number of Hours = Number of Servings
Example: 2 Glasses/Hour x 5 Guests x 3 Hours = 30 Servings

Step 2:
Number of Servings ÷ 5 = Number of 750ml Bottles
Example: 30 Servings = 6 bottles, 750ml bottle size

Alternate Step 2:
Number of Servings ÷ 10 = Number of 1.5L Magnum Bottles Example: 30 Servings = 3 magnum 1.5L Bottles = 6 bottles in 750ml size

To ensure there is something for everyone, buy a mix of 50% red wine and 50% white wine. For a light white option, try Pinot Grigio or Sauvignon Blanc. For a richer white wine with buttery and oaky character, try Chardonnay. For a lighter red wine, Pinot Noir is a crowd pleaser. For a more full-bodied red wine, Cabernet Sauvignon is often a favorite.


Though wines are typically chilled and served at certain temperatures, we encourage you to enjoy our wines however, whenever and wherever you want.

Red wines are typically served at below normal room temperature (58F-65F), while white wines are served slightly chilled (50F-55F). Place the red wine in refrigerator 20 minutes before serving. Remove and serve.

For white and rosé wines, place it in the refrigerator for 2 hours to chill properly. If the wine has been in the refrigerator for some time, remove it 20 minutes before serving.

Sparkling Wines are most often enjoyed chilled. Place your bottle of Sparkling Infusions or Fruitful Blends in the refrigerator for about 2 hours, then serve. An ice bucket is a great substitute for a refrigerator, but sparkling wines should not be stored in a freezer because the pressure from the carbonation could cause the cork to pop.


Still not sure which wines to serve? As Robert Mondavi once said, “Drink what you like and like what you drink.”

Sweet Foods pair well with Sweeter Wines
Wine that’s equally or less sweet than the food can make the combination taste sour.

Rich Foods pair well with Full-Bodied or Crisp Wines
Full-bodied wines complement rich foods, while crisp wines cut through the fat and provide a tasty contrast.

Light Foods pair well with Light Wines
Neither the food nor the wine overpowers the flavors or textures of the other.

Spicy Foods pair well with Sweet or Light Wines
The acid in light wine and the sugar in sweet wine cool the fire of the dish.

Strongly Flavored Foods pair well with Bold Wines
Neither the food nor the wine overpowers the flavors or textures of the other.