Friday without brakes is a carefully selected six-bottle case with 2 sparkling wines, 2 whites, and 2 reds — built for an evening that starts bright, builds in intensity, and finishes with warmth, depth, and plenty of flavour. Here you have Althea from Valdobbiadene, Vilarnau from Cava, Schola Sarmenti from Nardò in Salento, David Finlayson from Stellenbosch, Viña Errázuriz from Aconcagua, and Riesling from Cave du Roi Dagobert in Alsace. The result is a line-up with energy, variety, and personality, where every bottle has its own place in the flow of the night.
Best served in this order:
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Althea Prosecco Superiore – Extra Dry
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Vilarnau CAVA – Brut Nature Vintage Reserva
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Errazuriz Estate – Reserva Sauvignon Blanc
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Racines & Terroirs – Riesling
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Schola Sarmenti – Cubardi Primitivo
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David Finlayson Cab et al.
Althea Prosecco Superiore – Extra Dry
A fresh and elegant Prosecco with fine persistent bubbles and notes of green apple, pear, white peach, citrus, and white flowers. It is softer and rounder than a very dry Brut, which makes it a perfect first glass on a Friday evening. It works especially well as an aperitif, but also with light starters, fresh cheeses, and delicate dishes with chicken or white meat. The wine is made from 100 percent Glera from the eastern hills of Conegliano Valdobbiadene, hand-harvested and produced using the Charmat method to preserve its fresh fruit and lively style.
Vilarnau CAVA – Brut Nature Vintage Reserva
A drier, more gastronomic sparkling wine with citrus, floral notes, pastry, toast, and a subtle touch of nuts and honey from ageing. It is firmer and more structured than the Prosecco and works beautifully as the second glass, when the snacks start turning into dinner. It pairs especially well with fish in sauce, chicken, mushroom dishes, and elegant tapas-style food. The wine is made from 50 percent Macabeo, 35 percent Parellada, and 15 percent Chardonnay, and it spends more than 24 months ageing in bottle, which gives it both depth and creamy texture.
Errazuriz Estate – Reserva Sauvignon Blanc
A lively and aromatic Sauvignon Blanc with lime, mandarin, tropical fruit, and fresh herbal notes. It has crisp acidity, good depth, and a clean, energetic expression that makes it a natural match for the greener, fresher dishes on the table. It pairs very well with grilled prawns, ceviche, goat’s cheese salad, asparagus, sushi, and white fish with lemon. The grapes come from cool vineyards close to the Pacific in Aconcagua, are hand-harvested, and vinified entirely in stainless steel to preserve the wine’s citrus-driven freshness and aromatic precision.
Racines & Terroirs – Riesling
A dry, linear Riesling with lemon, verbena, minerality, and a long, clear finish. Its very fine acidity keeps it lean, vibrant, and highly food-friendly. It is especially good with shellfish, fish, Asian dishes with chilli and ginger, white meat, and goat’s cheese. The wine is made from 100 percent Riesling sourced from different Alsace terroirs with granite, sand, stones, and calcareous clay, and it is traditionally vinified in stainless steel at controlled temperature to preserve purity and a mineral style.
Schola Sarmenti – Cubardi Primitivo
A dark, velvety, and generous Primitivo with ripe fruit, chocolate, coffee, and a warm, enveloping texture. It is the first red in the line-up and the perfect bridge into the deeper part of the evening, when the food gets richer and the pace slows down. It pairs especially well with entrecôte, grilled lamb, rustic pasta dishes, spicy sausages, slow-cooked meals, and aged cheeses. The wine is made from 100 percent Primitivo from around 65-year-old alberello-trained vines, hand-harvested and aged first in French tonneaux and then in bottle, giving it depth, softness, and length.
David Finlayson Cab et al.
A soft, dark-fruited, modern Bordeaux-style blend with cassis, plums, graphite, spice, and a full, rounded structure. It is the final wine in the case and the one with the most weight, built for the most flavour-packed dishes of the night. It pairs especially well with lamb shank, steak with hollandaise, grilled entrecôte, portobello with herb butter, and richer vegetable dishes such as biryani or curry. The wine is made from 52 percent Cabernet Sauvignon, 26 percent Merlot, 15 percent Cabernet Franc, 5 percent Malbec, and 2 percent Petit Verdot. The grapes are hand-picked, carefully sorted, fermented in stainless steel with extended skin contact, and then aged for 14 months in mostly French oak.
