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Textured with vibrant acidity. Medium Bodied.

Chenin Blanc, Tumbleweed by Bruce Jack: medium-bodied with vibrant acidity. Expect textured mouthfeel with bright stone-fruit and citrus notes (pear, green apple, lemon) and a subtle mineral finish. Serve slightly chilled to accentuate acidity and texture.

Tasting notes

Preheat oven to 375°F (190°C). Slice a baguette into 12 thin rounds. Arrange in a single layer on a baking sheet, brush lightly with olive oil if desired, and toast for 6–8 minutes until golden and crisp. Remove and cool on a rack.

Toasting baguette slices

Wash the Granny Smith apple, core it, and cut into thin slices about 1/8-inch thick. If you prefer, toss slices briefly with a squeeze of lemon to prevent browning. Place 4 oz of soft goat cheese in a small bowl and stir briefly to soften so it spreads easily on crostini.

Slicing apple and prepping cheese

Place 1 cup of raw or roasted almonds in a small bowl. Roughly chop or leave whole depending on preference. Finely chop 2 tablespoons of fresh parsley or mint for garnish. Keep honey and lemon nearby for optional finishing touches.

Plating nuts and garnish

Chill the bottle of Chenin Blanc in the refrigerator for 1–2 hours before serving to reach an ideal temperature of about 50–55°F (10–13°C). If short on time, place the bottle in an ice bucket with equal parts ice and water for 20 minutes.

Chilling

Use a corkscrew to open the bottle. Wipe the bottle lip with a clean cloth. Pour about 4–6 oz (120–180 ml) per glass — enough to swirl comfortably without reaching the rim. Hold the glass by the stem to avoid warming the wine.

Opening and pouring

Taste the wine first on its own to note the bright acidity and textured mid-palate. Pair with crostini spread with goat cheese and topped with a thin apple slice, a drizzle of honey if desired, and a small sprinkle of chopped nuts or herbs. The acidity will cut through the cheese while the fruit complements the wine’s apple and pear notes.

Tasting and pairing guidance

On a small serving board, arrange toasted crostini. Spread a thin layer of goat cheese on each crostini, top with 1–2 apple slices, a light drizzle of honey (about 1/4 tsp per crostini if using), and a few almond pieces. Garnish the board with remaining almonds and a sprinkle of chopped parsley or mint. Serve immediately alongside chilled Chenin Blanc.

bottle of Chenin Blanc (Tumbleweed, Bruce Jack)

soft goat cheese or chèvre

fresh green apple (Granny Smith), thinly sliced

toasted baguette slices or crostini

raw almonds or Marcona almonds

honey (optional, for drizzling)

fresh parsley or mint (for garnish)

lemon (for optional squeeze)

wine glasses (white wine)

wine opener / corkscrew

small cheese knife / spreader

small serving board or platter

Chenin Blanc, Tumbleweed, Bruce Jack

Make Chenin Blanc, Tumbleweed, Bruce Jack Recipe in just 30m. Textured with vibrant acidity. Medium Bodied.

Chenin Blanc, Tumbleweed, Bruce Jack

Descriptors

Tasting Notes

Food Pairings

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