Name: Cappadocia Restaurant Bristols Chardonnay, Estate Series, Paringa Estate Australia Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bottle Paringa Estate Chardonnay (Estate Series); 1 to taste Ice bucket with ice; 4 pieces White wine glasses; 200 grams Soft triple-cream cheese (e.g., Brie or Camembert); 150 grams Semi-firm washed-rind cheese (mild, buttery); 100 grams Aged goat cheese or chèvre; 2 tbs Honey (mild, runny); 1 cup Fresh peach slices (ripe but firm); 12 leaves Lemon balm leaves (fresh); 3 tbs Walnuts, toasted and halved; 24 pieces Crackers or sliced baguette; 4 cups Mini mixed salad greens (baby spinach, arugula, mizuna); 8 leaves Lemon balm, chiffonade; 1 piece Ripe peach, thinly sliced; 2 tsp Extra-virgin olive oil; 1 tsp Fresh lemon juice; 1 tsp Sea salt; 0.25 tsp Freshly ground black pepper

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Prominent honeyed notes. Ripe peach and lemon balm offset by the typical, lifted acidity

Chill the bottle of Paringa Estate Chardonnay in an ice bucket with ice for 15–20 minutes before serving, or refrigerate until the wine reaches about 10–12°C (50–54°F). Remove from ice 2 minutes before pouring.

Place one clean white wine glass per guest. Pour approximately 120–150 ml (4–5 oz) per glass, filling to the widest part of the bowl to allow the wine’s honeyed aroma and lifted acidity to develop.

Bring cheeses to near room temperature: remove the Brie, washed-rind cheese, and chèvre from the refrigerator 20–30 minutes before serving so their flavors open up and complement the wine’s ripe peach, honey, and lemon-balm notes.

Arrange the cheeses on a wooden board or plate, spacing them so guests can cut and sample each variety.

Slice or crumble the goat cheese into small portions. Leave the triple-cream and washed-rind cheese whole with a soft knife alongside.

Place fresh peach slices next to the cheeses to mirror the wine’s ripe fruit character; drizzle 1 tablespoon of honey over the goat cheese or a small pile of peach slices for a honeyed counterpoint to the wine’s aroma.

Scatter toasted walnut halves on the board, and tuck a few lemon balm leaves near each cheese to echo the wine’s lemon-balm note and provide a bright herbal lift.

Arrange crackers or thin baguette slices around the board. Provide small cheese knives and spoons for the honey.

In a large bowl, combine 4 cups mixed baby greens with the chiffonaded lemon balm leaves and the thinly sliced peach.

In a small bowl or jar, whisk together 2 teaspoons extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until emulsified.

Dress the salad lightly with the dressing, tossing gently so the peach slices aren’t bruised. Taste and adjust seasoning—add a pinch more salt or a touch more lemon juice if desired.

Serve the salad in small bowls alongside the cheese board. This bright, lemony-herbal salad refreshes the palate between sips, complementing the Chardonnay’s acidity and lemon-balm notes.

Paringa Estate Chardonnay (Estate Series)

Ice bucket with ice

White wine glasses

Soft triple-cream cheese (e.g., Brie or Camembert)

Semi-firm washed-rind cheese (mild, buttery)

Aged goat cheese or chèvre

Honey (mild, runny)

Fresh peach slices (ripe but firm)

Lemon balm leaves (fresh)

Walnuts, toasted and halved

Crackers or sliced baguette

Mini mixed salad greens (baby spinach, arugula, mizuna)

Lemon balm, chiffonade

Ripe peach, thinly sliced

Extra-virgin olive oil

Fresh lemon juice

Sea salt

Freshly ground black pepper

Chardonnay, Estate Series, Paringa Estate Australia

Make Chardonnay, Estate Series, Paringa Estate Australia Recipe in just 30m. Prominent honeyed notes. Ripe peach and lemon balm offset by the typical, lifted acidity

Chardonnay, Estate Series, Paringa Estate Australia

Descriptors

Tasting Notes

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