House White Recipe

1. Chill wines

Place all component bottles in the refrigerator for at least 2 hours (or in an ice bath for 20–30 minutes) so they are well chilled before blending. Chilled wines blend more predictably and taste closer to how they will be served.

2. Sanitize equipment

Ensure the bottle or carafe you will use for blending is clean and sanitized. Rinse with very hot water and let drain or use a sanitizing solution for wine/beer equipment, then air-dry.

3. Combine wines

In a clean measuring pitcher or carafe, combine 3 cups neutral base white wine, 1 cup aromatic white wine, and 1/2 cup bright high-acid white wine. Stir gently once or twice to integrate; avoid vigorous agitation to preserve delicate aromatics and minimize oxygen uptake.

4. Taste and adjust

Taste the blend. If you want more aroma and floral notes, add up to 1/4 cup more of the aromatic wine. If you prefer higher acidity and a zippier finish, add up to 1/4 cup more of the bright high-acid wine. If the blend becomes too sharp or mineral, add small amounts (1–2 tablespoons) of the neutral base wine. Make adjustments in small increments and re-taste after each change.

5. Rest

Pour the blended wine into the sanitized bottle (or keep in the carafe) and refrigerate for at least 30 minutes to let the components integrate and settle. For best balance, rest 2–4 hours before serving; you can prepare up to 24 hours ahead.

6. Serve chilled (45–52°F / 7–11°C). If serving by the glass, optionally add a few ice cubes to the glass or place the glass in the freezer for 10–15 minutes beforehand.

7. Garnish each glass with a lemon or lime wedge if desired to add brightness. Avoid heavy garnishes that overpower the wine's aromatics.

8. Store any remaining blended wine in the refrigerator in a sealed bottle. Consume within 3–5 days for best freshness; oxidation will gradually dull the flavors after that.