Sultaniye, Villa Doluca Recipe
Make Sultaniye, Villa Doluca Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine & Glassware (for serving)
Cheese & Accompaniments (for pairing)
Light Salad (optional, to accompany wine)
Method
Wine & Glassware (for serving)
Chill the Sultaniye (Villa Doluca) or other dry white wine in the refrigerator for at least 2 hours before serving, or place the bottle in an ice bucket for 20–30 minutes.
Just before serving, place 4 ice cubes into a chilled wine glass if you prefer your wine very cold. Pour 1 cup (about 240 ml) of wine per person into glasses, leaving some room to swirl and appreciate the aroma (adjust quantity if serving more guests).
Cheese & Accompaniments (for pairing)
Prepare cheeses and nuts
Arrange the aged cheese in thin slices or shards on a serving board. Crumble the fresh white cheese (beyaz peynir or feta) into a small bowl or scatter on the board. Place 1/2 cup roasted hazelnuts or shelled almonds in a small dish.
Prepare fruit and dried fruit
Wash the grapes and pat dry. On the board, place grapes in small clusters. Halve the dried apricots and arrange them near the cheeses.
Toast bread/crackers
If using baguette slices: preheat oven to 180°C (350°F). Brush slices lightly with 1 tbs olive oil and place on a baking sheet. Toast for 6–8 minutes until crisp and lightly golden. If using packaged crackers, arrange them neatly on the board.
Assemble and garnish
Arrange the toasted baguette or crackers, cheeses, nuts, fresh grapes, and dried apricots on a wooden board or platter. Tuck optional herb sprigs among the items for aroma and visual appeal. Provide small forks or cheese knives for serving.
Light Salad (optional, to accompany wine)
In a medium bowl combine 2 cups mixed baby greens, 1/2 cup thinly sliced cucumber, and 3/4 cup halved cherry tomatoes.
Whisk together 1 tablespoon extra-virgin olive oil, 1/2 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch (1/8 tsp) freshly ground black pepper in a small bowl.
Drizzle the dressing over the salad and toss gently to coat. Transfer salad to a serving bowl and tuck a sprig of thyme or oregano on top for aroma.
Serve
Bring the chilled wine and the assembled board to the table. Offer the light salad alongside if prepared. Encourage guests to taste the wine between bites of the cheeses, fruits, and nuts to appreciate how Sultaniye’s citrus and stone-fruit notes interact with the salty and creamy flavors.
Replenish with additional wine as needed and remove ice cubes from wine if they dilute wine too quickly.