Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Ensure the bottle of Château Ramon Monbazillac has been chilled to 10–12°C (50–54°F). If needed, place the bottle in the refrigerator for 2–3 hours or in an ice bucket with ice and water for 15–20 minutes.

Chill

Hold the glass by the stem. Gently pour 100 ml of the chilled Monbazillac into a small dessert wine or sherry glass, filling about half to two-thirds of the glass to allow space for aromas to concentrate.

Pour

Allow the poured wine to sit in the glass for 30–60 seconds so the aromas can open before serving.

Rest briefly

If using, cut a thin 2–3 cm strip of lemon peel avoiding the bitter white pith. Twist it over the glass to express the oils, then either drop it into the wine or run it around the rim and rest on the glass edge.

Prepare lemon twist (optional)

For a spicy-sweet accent, place a single sliver of crystallized ginger on the rim or float it in the wine. Alternatively, lightly slap a small mint sprig between your palms to release aroma and rest it against the rim (do not muddle).

Add ginger or mint (optional)

Present the glass on a small saucer or dessert plate. Serve immediately so the wine is enjoyed at its chilled temperature and aromatic peak.

Château Ramon Monbazillac dessert wine

Thin lemon twist (peel)

Crystallized ginger sliver

Fresh mint sprig

Small dessert wine or sherry glass

Dessert wine, Chateau Ramon, Monbazillac, Bergerac, France

Make Dessert Wine, Chateau Ramon, Monbazillac, Bergerac, France Recipe in just 10m. 100ml glass

Dessert wine, Chateau Ramon, Monbazillac, Bergerac, France

Descriptors

Tasting Notes

Food Pairings

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