Camille & Mathieu Apffel Recipe

Chill

Check the bottle temperature with a thermometer or by touch. Ideal serving temperature for a Savoie white like Avant la Tempête is 10–12°C (50–54°F). If the bottle is warm, place it in an ice bucket with an equal mix of ice and water for 10–15 minutes until it reaches the target temperature. If it's already cool from a cellar (approx. 12°C), no chilling is necessary.

Open

Use a corkscrew to open the bottle. Remove the foil cleanly and extract the cork slowly to avoid agitation. Smell the cork briefly to check for any off-odors (musty or moldy).

Decant or not

Avant la Tempête is a relatively young Savoie white. Decanting is optional: if the wine has any reduction (slightly closed aromas) or you want to let aromas open, pour into a decanter and let it breathe for 20–30 minutes. Otherwise, you may pour directly into glasses.

Pouring

Pour about 120–150 ml per glass (roughly one-fifth of a standard 750 ml bottle per glass), filling around one-third of the glass to allow aromas to concentrate. Hold the bottle near the base and finish with a slight twist to prevent drips.

Taste and enjoy

Before serving to others, taste a small sip to confirm the wine’s condition. Note the wine’s aromatic profile: typically fresh alpine herbs, stone fruit, citrus peel, and a saline/mineral note. Serve with the suggested pairings or on its own.

Toast bread

Preheat a skillet or oven to medium-high (or 200°C/392°F if using oven). Lightly brush bread slices with olive oil (optional) and toast until golden and crisp, about 3–5 minutes per side in a skillet or 6–8 minutes in the oven. Keep warm.

Arrange cheese and charcuterie

Bring the soft chèvre to room temperature (15–20 minutes) so it is creamy. Place the cheese, charcuterie and potato pieces on a serving board. Fan the thin apple slices around the cheese for freshness and acidity that complements the wine.

Serve with wine

Offer the wine alongside the board. Encourage guests to taste the wine first, then a small bite of cheese or apple to observe how acidity and mineral notes interact with the food.

If you do not finish the bottle, re-cork it (use the original cork or a reusable stopper) and store upright in the refrigerator. Consume within 2–4 days for best freshness. If the wine shows pronounced oxidation (flat, overly nutty aromas, or brownish color), discard.