Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

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

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes. Stir frequently to avoid burning. Once toasted, remove from heat and let cool.

Prepare the Pine Nuts

In a large pitcher, combine the Rioja Blanco, mineral water, and fresh lemon juice. Stir gently to mix.

Mix the Base Ingredients

Add the toasted pine nuts, fresh basil leaves (torn into smaller pieces), sea salt, and black pepper to the pitcher. Stir well to ensure all ingredients are combined.

Add Flavor Enhancers

Refrigerate the mixture for at least 30 minutes to let the flavors meld. Serve chilled in wine glasses, garnished with a basil leaf if desired.

Chill and Serve

White Wine (preferably Rioja Blanco)

Pine Nuts

Mineral Water

Fresh Lemon Juice

Fresh Basil Leaves

Sea Salt

Black Pepper

Ostatu Rioja Blanco

Lavendar Bitters

Mediterranea Red Blend

Gaglione Chianti Classico

Broadsides Merlot

Domaine de Chateaumars Cote du Rhone

Progogo

Make Ostatu Rioja Blanco Recipe in just 45m. Dry. Pine Nut. Mineral.

Ostatu Rioja Blanco Recipe

Descriptors

Tasting Notes

Food Pairings

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