Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Intense and Persistant on the nose with a savory, crisp acidity. Long lingering finish. Medium to full bodied.

Chill the Gavi dei Gavi (La Scolca) to 48–52°F (9–11°C). Place in refrigerator for 1–1.5 hours before serving, or in an ice bucket with equal parts water and ice for 20–25 minutes. Avoid over-chilling to preserve aromatics and texture.

About 15 minutes before serving, open the bottle and pour a small taste to confirm clarity and aroma. Swirl gently in a white-wine glass to release the wine's intense, savory aromatics and crisp acidity.

Remove the goat cheese and pecorino from the refrigerator 20–30 minutes before serving so they come to cool room temperature, which allows flavors to broaden. For the pecorino, arrange thin slices on the board; for the goat cheese, slice the log into medallions or spreadable portions and place in a small dish.

Prepare cheeses

Fold prosciutto slices loosely into ribbons and lay them on the board near the cheeses so guests can combine salty cured meat with the wine's crisp acidity and savory notes.

Arrange prosciutto

Scatter toasted Marcona almonds and Castelvetrano olives in small bowls or piles around the cheeses and prosciutto for contrasting textures and briny/savory flavors that echo the wine's profile.

Lightly toast baguette slices or crostini until golden-brown and crisp (about 6–8 minutes at 375°F/190°C). Cool slightly, then butter a few slices lightly with room-temperature butter to pair with the soft goat cheese and to balance acidity.

Place seeded crackers on the board as an alternative crunch for the pecorino and prosciutto.

Drizzle honey into a small serving bowl. Guests can add a small drizzle of honey to goat cheese on crostini to amplify the wine's lingering finish and create a sweet-salty contrast.

Zest the lemon over the board sparingly to lend a fresh bright perfume that complements the wine's citrusy backbone. Reserve the wedges for guests who want a faint squeeze to heighten acidity on a bite.

Tuck thyme sprigs and a small bowl of chopped parsley onto the platter — thyme echoes savory herbal notes in the wine while parsley refreshes the palate between sips.

Prepare cucumber ribbons by using a peeler or mandoline to make thin strips. Chill in the refrigerator until service. Pour sparkling water into a pitcher and keep chilled. Offer cucumber and sparkling water between pours to refresh the palate and accentuate the wine's crisp acidity and long finish.

Serve the chilled Gavi in tulip-shaped white-wine glasses. Pour 4–5 oz (120–150 ml) per serving. Encourage guests to first inhale the wine to appreciate its intense, persistent nose; then take a small sip, letting the wine coat the tongue to notice savory notes, crisp acidity, and the long lingering finish.

Suggest pairings: a bite of goat cheese with a drizzle of honey and a sliver of prosciutto highlights contrast; pecorino with olive adds savory intensity; lemon zest brightens richer bites. Use thyme sprigs between sips to bring forward herbal nuances.

Keep the bottle temperature steady in an ice bucket (ice + water) during service. If the wine becomes too cold and flattens, let it rest out of ice for 10–15 minutes to rediscover aromatics.

Gavi dei Gavi (La Scolca) - Black Label bottle

Fresh goat cheese (chevre), log

Aged Pecorino Romano, thinly sliced

Prosciutto di Parma, thin slices

Marcona almonds, lightly toasted

Green Castelvetrano olives, pitted

Crostini or thin sliced baguette, lightly toasted

Seeded crackers

Soft butter, room temperature

Honey (mild blossom)

Lemon, zested and cut into wedges

Fresh thyme sprigs

Fresh flat-leaf parsley, chopped

Cucumber ribbons, peeled

Sparkling water, chilled

Gavi Dei Gavi, Black Label, La Scolca

Make Gavi Dei Gavi, Black Label, La Scolca Recipe in just 45m. Intense and Persistant on the nose with a savory, crisp acidity. Long lingering finish. Medium to full bodied.

Gavi Dei Gavi, Black Label, La Scolca

Descriptors

Tasting Notes

Food Pairings

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