Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Elegant and complex sauvignon dominant. Fresh acidity, tropical fruits and white peach. Full bodied.

Chill the bottle of Château Lestrille Capmartin Bordeaux Blanc to serving temperature (8–10°C / 46–50°F). Place the bottle in the refrigerator for 2 hours or an ice bucket with ice and cold water for 20–30 minutes.

If you prefer a slightly rounder palate, decant into a small carafe and let breathe for 15–30 minutes. This wine is sauvignon-dominant with fresh acidity and tropical/peach fruit; short breathing can open aromatics without losing freshness.

Arrange 4 white wine glasses. Pour a 60–90 ml (2–3 oz) tasting pour per glass for a tasting flight, or 150 ml (5 oz) for standard serving. Use clean glasses warmed briefly with hands then chilled to avoid condensation if needed.

Prepare palate cleansers: chill sparkling water and plain cold water. Offer both alongside the wine to refresh the palate between sips and tastings.

Plate the fruit and cheese accompaniments: thinly slice the green apple and white peach. Arrange slices with 120 g mild goat cheese and crackers or baguette rounds on a small platter. The apple provides crisp acidity, peach echoes the wine's stone fruit notes, and the goat cheese complements the wine's freshness.

Garnish the platter with herb sprigs (mint or chervil). Serve the platter alongside the chilled wine. Taste progression suggestion: start with a small sip of wine, then a bite of apple or peach, then cheese and cracker, and return to the wine to notice how flavors shift.

Pat scallops dry with paper towels; season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Let rest 5 minutes at room temperature so they sear evenly.

Prepare scallops

In a small saucepan over medium heat, combine the finely minced shallot and 30 ml dry white wine. Reduce until nearly dry (about 2–3 minutes). Add 15 ml fresh lemon juice and reduce slightly. Lower heat to very low and whisk in cold unsalted butter (10–15 g at a time), creating an emulsified sauce. Keep warm but do not boil. Taste and adjust seasoning; keep sauce about 50–60°C to maintain emulsion.

Make citrus beurre blanc

Heat a heavy skillet (preferably stainless steel or cast iron) over medium-high until shimmering. Add 1 tbs neutral oil. When oil is hot but not smoking, add scallops spaced apart. Sear without moving 1.5–2 minutes until a golden crust forms. Flip and cook 30–60 seconds more until opaque in the center. Remove scallops and rest briefly on a plate.

Sear scallops

Spoon a small pool of citrus beurre blanc on each plate, place 2 scallops per serving on top, and garnish with microgreens or chopped chives. Serve immediately with a chilled glass of Château Lestrille Capmartin Bordeaux Blanc. The wine's acidity and fruity notes pair with the buttery citrus sauce and delicate scallops.

Finish and plate

bottle Château Lestrille Capmartin Bordeaux Blanc (Sauvignon-dominant)

wine glass (white)

ice bucket and tongs

small decanter or carafe (optional)

cold water

sparkling water (optional, for palate cleansing)

crisp green apple, thinly sliced

ripe white peach, thinly sliced

mild goat cheese or chèvre

light cracker or baguette slices

fresh herb sprigs (mint or chervil) for garnish

large sea scallops (dry-packed, patted dry)

unsalted butter

shallot, finely minced

dry white wine (use small splash from bottle)

fresh lemon juice

neutral oil (grapeseed or canola)

salt

black pepper, freshly ground

microgreens or chopped chives for garnish

Château Lestrille, Capmartin, Bordeaux Blanc

Make Château Lestrille, Capmartin, Bordeaux Blanc Recipe in just 40m. Elegant and complex sauvignon dominant. Fresh acidity, tropical fruits and white peach. Full bodied.

Château Lestrille, Capmartin, Bordeaux Blanc

Descriptors

Tasting Notes

Food Pairings

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