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

On the nose there are fruity notes of green apples, grapefruit and quince as well as strong floral notes. Silky and smooth on the palate with well-balanced flavours and a long finish.

Wash the green apple and grapefruit. Core the apple and thinly slice 6 slices for garnish; dice the remaining apple into small cubes (about 1 cm). Peel the grapefruit and segment it, reserving one twist of peel for garnish. Juice any remaining membranes to yield about 30–40 ml grapefruit juice.

Prepare apple and grapefruit

In a small bowl, combine the quince paste (or quince jam) with the honey and the 15 ml simple syrup. Mash together until smooth. If the mixture is too thick, warm gently (either in a microwave for 10–15 seconds or in a small saucepan over low heat) until spreadable and well combined. Let cool slightly.

Make quince-honey infusion

Add the diced apple and grapefruit juice to the quince-honey mixture and stir to coat the fruit. This will macerate the fruit and infuse quince, apple and grapefruit flavors that echo the wine's aromatics.

In a large pitcher, add the 500 ml Viura. Stir in the elderflower liqueur and the edible floral petals (if using). Add the quince-honey-fruit mixture (including any juices) to the wine and stir gently to incorporate.

Combine base and aromatics

Taste the mixture. If you prefer brighter acidity, add a squeeze of the lemon (about 1 tsp lemon juice). If it needs more sweetness to balance grapefruit bitterness, add up to 10–15 ml more simple syrup, tasting as you go. The goal is silky, balanced flavors with floral lift.

Sweetness and balance

Cover the pitcher and chill in the refrigerator for at least 30 minutes (up to 2 hours). This resting time allows the wine to take on the fruit and floral notes and softens any sharp edges, producing a silky, smooth palate.

Chill and marry flavors

When ready to serve, fill wine glasses with 3–4 ice cubes if you prefer a colder, slightly diluted drink. Divide the mixture between 4 wine glasses, pouring gently to include some macerated fruit pieces in each glass.

Top each glass with about 35–40 ml sparkling water if you want a lighter, longer finish and an effervescent lift. Gently stir once to combine.

Garnish each glass with a thin apple slice and a grapefruit twist. If you used edible petals, sprinkle a few petals on top for aroma and visual appeal. Serve immediately.

For a more pronounced floral character, place the wine with the elderflower liqueur and petals in a sealed container and steep in the refrigerator for 2–4 hours before adding the quince-fruit mixture. Taste periodically to avoid over-extraction of floral bitterness.

Viura (young, unoaked white wine)

Green apple

Fresh grapefruit

Quince paste (membrillo) or quince jam

Lemon

Elderflower liqueur (or St-Germain)

Edible floral petals (optional; e.g., chamomile or elderflower petals)

Honey (mild floral honey)

Simple syrup (1:1 sugar to water)

Sparkling water (optional, to lengthen and add lift)

Thin apple slices

Grapefruit twist

Candidato Viura

Make Candidato Viura Recipe in just 1h . On the nose there are fruity notes of green apples, grapefruit and quince as well as strong floral notes. Silky and smooth on the palate with well-balanced flavours and a long finish.

Candidato Viura

Descriptors

Tasting Notes

Food Pairings

You might also like