pinot grigio, vigneti delle dolomiti, it, 2023

ALOIS LAGEDER

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Côtes du Rhône blanc AOC (biodynamique) Grenache blanc riche, rond

Place the bottle in the refrigerator for 2 hours before serving or in an ice bucket with chilled water and ice for 20–30 minutes until the temperature is around 10–12°C (50–54°F). Grenache blanc-based Côtes du Rhône blancs are best served cool but not ice-cold to reveal aromatic richness.

Chill bottle

Select clean white-wine glasses (tulip-shaped or medium bowl). Rinse with cold water and let air-dry or gently warm your hands around the bowl to slightly increase aromatics if the bottle is cooler than recommended.

Prepare glassware

Use a waiter’s corkscrew to remove the cork gently. Wipe the bottle mouth with a clean cloth if any sediment is present. Because this wine is biodynamic and relatively young (2023), decanting is optional; for aromatic expression, pouring directly into glasses is appropriate.

Open bottle

Pour about 120–150 ml per glass (approximately one-third full) to allow swirling and aroma concentration. Serve immediately and encourage guests to smell before tasting to appreciate the wine’s richness and round Grenache blanc character.

Pour and serve

Note the wine’s pale to light gold color, aromas of white stone fruit, ripe pear, honeyed notes and subtle floral and herbal nuances from biodynamic terroir. On the palate expect a rounded mouthfeel, moderate acidity, and a rich, lingering finish.

Tasting notes to observe

Preheat oven to 180°C (350°F). Slice the baguette or country loaf into 1–1.5 cm thick slices. Place slices on a baking sheet and warm in the oven for 5–7 minutes until lightly crisp but still tender inside.

Preheat and slice bread

If using a chèvre log, slice into ~5 mm rounds or break into small spreadable pieces. For a creamier presentation, soften the goat cheese at room temperature for 10–15 minutes so it spreads easily onto the warm bread.

Prepare goat cheese

Spread a thin layer of goat cheese on each warm bread slice. If desired, drizzle a few drops of extra-virgin olive oil over the cheese and sprinkle a small pinch of sea salt and freshly ground black pepper.

Assemble toasts

In a bowl combine mixed baby greens (arugula, mizuna, young spinach) with chopped fresh tarragon and chervil. Toss with 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, a pinch of sea salt and a grind of black pepper until lightly dressed. Add toasted nuts if using.

Make herb salad

Arrange 2–3 goat cheese toasts on each plate alongside a small portion of the herb salad. Serve immediately with glasses of the chilled Jasus Lalandii Côtes du Rhône Blanc.

Plate and serve

Jasus Lalandii, Famille de Boel, Côtes du Rhône Blanc AOC (2023)

Ice bucket with chilled water and ice

Wine glasses (white wine)

Fresh goat cheese (chèvre) or mild chèvre log

Warm country bread or baguette

Light herb salad (mixed baby greens, tarragon, chervil)

Extra-virgin olive oil

Fresh lemon juice

Sea salt

Freshly ground black pepper

Sliced raw almonds or toasted walnuts (optional)

JASUS LALANDII, FAMILLE DE BOEL, 2023

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 JASUS LALANDII, FAMILLE DE BOEL, 2023 Recipe in just 25m. Côtes du Rhône blanc AOC (biodynamique) Grenache blanc riche, rond

Jasus Lalandii, Famille De Boel, 2023 Recipe

Descriptors

Tasting Notes

Food Pairings

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