Three Brooms – Sauvignon Blanc Recipe

Prepare & Serve

1. 1

   Chill bottle if needed

   If the bottle is not already well chilled, place it in a refrigerator for at least 2 hours before serving. For quicker chilling, submerge the bottle in an ice bath (equal parts ice and water) for 20–30 minutes or place in a wine cooler with cracked ice for 15–20 minutes. If using the optional small amount of ice directly in the glass, chill glass in the freezer for 10–15 minutes first.

2. 2

   Prepare glassware

   Select a clean white wine glass (stemmed). If you chilled the glass, remove from freezer and wipe any frost or condensation with a serving napkin so the glass isn’t wet when pouring.

3. 3

   Open the bottle

   Use a wine opener to remove the foil and carefully extract the cork. Wipe the rim with a clean napkin to remove any cork residue or droplets.

4. 4

   Check and pour

   Smell the wine briefly to confirm freshness (aromas should be bright and varietal—herbaceous, citrus, tropical notes). Pour Sauvignon Blanc into the white wine glass to about one-third full (approximately 5–6 ounces / 150–180 ml) to allow room for aromatics. If serving by the glass from a bottle, decanting is not necessary for a young Sauvignon Blanc.

5. 5

   Optional chilling during service

   If you prefer the bottle colder during service, place the opened bottle in a wine cooler or ice bucket with cracked ice, ensuring the label remains visible for service. Refill the glass as needed, maintaining the one-third full guideline.

6. 6

   Serve and enjoy

   Present the glass by the stem to avoid warming the wine with your hand. Offer a brief description of the wine (Three Brooms Sauvignon Blanc: crisp, zesty acidity with citrus and green herb notes) if serving guests. Replace the napkin under the bottle or glass if desired. Discard any unused wine after 2–3 days if resealed and refrigerated.