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SPANISH OIL DIP

Vin de France (nature/zéro) Chardonnay - gourmand & vif

Chill the bottle: Place the bottle in the refrigerator for 2–3 hours before serving. If you need to chill quickly, submerge bottle in an ice bucket or large bowl with 1 cup ice and cold water for 15–20 minutes.

Prepare glassware: Rinse white wine glasses with a small amount of cold water and drain. This helps maintain the wine’s temperature and encourages the aromatic lift of a nature/zéro Chardonnay.

Open the bottle: Remove foil and pop the cork carefully. Pour a small taste to check for bottle condition (given natural wine profile can vary).

Serve: Pour about 125–150 ml per glass. For a tasting flight, pour 60–90 ml. Aim for serving temperature around 8–12°C (46–54°F) to highlight the wine’s gourmand (roundness) and vif (lively acidity) character.

Preheat oven to 180°C (350°F). Arrange crostini or baguette slices on a baking sheet and toast 6–8 minutes until lightly golden and crisp. Remove and let cool slightly.

Toast bread

Assemble crostini: Spread approximately 1–1.5 teaspoons of goat cheese on each crostini. Drizzle about 1/4 teaspoon honey over each, sprinkle with chopped toasted walnuts (about 1/2 teaspoon), and finish with a light grind of black pepper and a tiny pinch of sea salt if desired.

Plate and label: Arrange crostini on a small board or plate. These pair with the wine’s creamy texture and gentle oak/lees character while contrasting with its fresh acidity.

Prepare crème fraîche topping: In a small bowl, mix 3 tablespoons crème fraîche with juice of 1/2 lemon (about 1/2 teaspoon), lemon zest (a small pinch), chopped dill, 1/8 teaspoon black pepper, and 1/8–1/4 teaspoon sea salt. Stir to combine.

Assemble bites: Lay slices of smoked salmon over crostini or on cucumber rounds. Dollop about 1/2 teaspoon of the lemon-dill crème fraîche on each. Top with a thin slice of cucumber or a small sprig of dill for freshness.

Finish and serve: Arrange on serving board. The citrus and dill accentuate the wine’s vivacity and minerality; the smoked salmon echoes savory, umami notes that a natural Chardonnay can complement.

Slice apple thinly and toss briefly in a bowl with a tiny squeeze of lemon juice to prevent browning (use leftover 1/4 teaspoon lemon juice).

Top: Spread a small amount of goat cheese on an apple slice or crostini, drizzle very lightly with honey, and sprinkle a few toasted walnut pieces.

Serve: These sweet-tart bites emphasize the wine’s gourmand side and pair with its fruit notes and acidity.

Arrange the crostini, smoked salmon bites, and apple-goat cheese bites on a shared board with optional cornichons or olives and a few sprigs of fresh herbs for color.

Tasting order: Start with the milder apple-goat cheese bites, move to the goat cheese-honey-walnut crostini, and finish with the smoked salmon bites. This order follows increasing intensity so the wine remains expressive.

Pacing: Encourage small sips between bites to observe how the nature/zéro wine’s texture and aromatics shift with each flavor. Re-chill bottle briefly in ice if it warms during service.

Into the White, Mas Foulaquier 2024 (Chardonnay, Vin de France, nature/zéro)

Ice (optional, for rapid chilling)

Water (for rinsing glassware)

Goat cheese log (fresh chèvre)

Honey (mild blossom)

Toasted walnuts, chopped

Green apple (Granny Smith), thinly sliced

Crostini or thin baguette slices

Smoked salmon, thin slices

Crème fraîche or strained yogurt

Lemon (for juice and zest)

Fresh dill, finely chopped

Cucumber, thinly sliced

Sea salt

Freshly ground black pepper

Cornichons or marinated olives

Fresh herbs (parsley or chervil)

INTO THE WHITE, MAS FOULAQUIER, 2024

Dips maison d'aubergine, de guacamole & de houmous de haricots toutes les planches sont servies avec une salade verte

PLANCHE VÉGÉTARIENNE

Tomme de Savoie, Emmental bio, Sainte-Maure de Touraine, Camembert & Bleu d'Auvergne

PLANCHE DE FROMAGES

Lomo Corse, Chrorizo doux, jambon blanc & jambon Serrano

PLANCHE DE CHARCUTERIES

Lomo Corse, Chorizo doux, jambon blanc, Saint-Nectaire, Emmental bio & Sainte-Maure de Touraine

PLANCHE MIXTE

COCA-COLA ZERO

COCA COLA

Make INTO THE WHITE, MAS FOULAQUIER, 2024 Recipe in just 40m. Vin de France (nature/zéro) Chardonnay - gourmand & vif

Into The White, Mas Foulaquier, 2024 Recipe

Descriptors

Tasting Notes

Food Pairings

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