Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Chill the bottle to serving temperature. Place the bottle in the refrigerator for 1.5–2 hours prior to serving, or set it in an ice bucket half-filled with ice and cold water for 20–30 minutes. Petit Blanc from the Loire is best served at 48–54°F (9–12°C).

If using an ice bucket, top up with cold water to submerge roughly two-thirds of the bottle so it chills evenly.

Before opening, wipe the neck of the bottle (and the top of the cork if present) with a clean cloth dampened with filtered water to remove any dust or debris.

Chill glasses briefly if desired: place glasses in the refrigerator for 15–30 minutes or in the freezer for 5–10 minutes. Do not over-freeze to avoid cracking.

Right before pouring, rinse each glass with a small splash (about 1–2 tablespoons) of filtered water and discard. This helps remove any glass dust and tempers the glass for the wine temperature.

Optional garnish: twist a thin strip of lemon peel to release oils and either place across the rim or float briefly in the wine when serving a single glass. A small sprig of fresh thyme or tarragon can be placed alongside the glass on the saucer for aroma, but do not steep in the wine.

Slice the baguette into 1/2-inch diagonal slices. Lightly toast the slices in a 350°F (175°C) oven for 5–7 minutes until just warm and slightly crisp, or serve room temperature if preferred.

Prepare bread and cheese

Spread approximately 1 to 1.5 tablespoons of fresh goat cheese on each toasted baguette slice. Arrange on a platter, leaving space for grapes and almonds.

Assemble crostini

Wash and dry the green grapes; remove any stems and place grapes in a small cluster on the platter. Scatter the toasted sliced almonds around the crostini.

Add grapes and almonds

Drizzle about 1/2 teaspoon of honey over each goat cheese crostini (reserve remaining honey for guests). Lightly sprinkle a pinch of sea salt and a grind of fresh black pepper over the crostini to elevate the flavors.

Finish with honey and seasoning

Serve the platter alongside the chilled bottle or glasses of Clos Tue Boeuf ‘Petit Blanc’ 2013. Encourage guests to taste the wine between bites — the citrus and herb notes of the cheese and grapes will complement the wine’s acidity and minerality.

Clos Tue Boeuf ‘Petit Blanc’ 2013 bottle (white Loire wine)

Ice bucket or wine cooler

Filtered water (for rinsing glass)

White wine glasses (chilled optional)

Lemon twist (optional)

Fresh herb sprig (thyme or tarragon, optional)

Fresh goat cheese (chevre), log

Baguette or crusty bread

Green grapes

Toasted almonds, sliced

Honey

Sea salt

Fresh cracked black pepper

Clos Tue Boeuf ‘Petit Blanc’ 2013

Make Clos Tue Boeuf ‘Petit Blanc’ 2013 Recipe in just 40m. France (Loire)

Clos Tue Boeuf ‘Petit Blanc’ 2013

Descriptors

Tasting Notes

Food Pairings

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