Wine service

Counted, not guessed; chill is the constraint

0.42 bottle/guest is a planning count for a seated dinner with a second pour. For eight: three to four bottles of the pairing wine plus one fallback (sparkling or the zero-proof). White and rosé need fridge or ice — that capacity binds before the budget does.

Opened still wine keeps one day, recorked, cold. Use in the leftover pasta or the next sauce. Do not invent a second night of service from half bottles.

• Wine6 bottle
• Glassware hire or wash17 glass

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for wine service, not a certified kitchen test.
2. Amounts below are one batch: 12 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 300 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: 0.42 bottle/guest is a planning count for a seated dinner with a second pour. For eight: three to four bottles of the pairing wine plus one fallback (sparkling or the zero-proof). White and rosé need fridge or ice — that capacity binds before the budget does.
7. Leftover route: Opened still wine keeps one day, recorked, cold. Use in the leftover pasta or the next sauce. Do not invent a second night of service from half bottles.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.