Wente, Riva Ranch, Arroyo Seco Recipe

Chill the bottle

Place the bottle of Wente Riva Ranch Arroyo Seco Chardonnay in the refrigerator for at least 2 hours prior to serving to reach an ideal temperature of 10–12°C (50–54°F). If you need to chill quickly, place the bottle in an ice bucket filled with equal parts ice and water for 20–25 minutes.

If the wine tastes slightly closed when first opened, pour a small glass, swirl gently and let it sit for 10–15 minutes to open up aromatics. This wine typically shows citrus, orchard fruit and subtle oak; brief exposure to air can enhance those notes.

If you prefer a slightly lighter mouthfeel, you may add a splash (1–2 tbsp / 15–30 ml) of still water to a glass — this is optional and used rarely to soften alcohol perception for tasting verticals or flights.

Select a clean white wine glass for each guest. Avoid overly large glasses that make it difficult to concentrate the wine's aromas.

Rinse each glass with cold water and let it air-dry, or chill them briefly in the refrigerator for a colder serving sensation (about 10–15 minutes). Discard rinse water before pouring.

Optional garnish: twist a thin strip of lemon or orange peel over the glass to release essential oils, then place it on the rim or in the glass. Alternatively, add a small sprig of fresh thyme or mint alongside the peel for an aromatic accent.

Arrange the cheeses on a small board. If using soft goat cheese, allow it to come to room temperature (about 15–20 minutes) so flavors are pronounced.

Slice the apple or pear thinly and fan on the board near the cheese. Lightly drizzle honey over the cheese if desired.

Place crackers or sliced baguette on the board. Add Marcona almonds or mixed nuts in a small bowl.

Serve the board alongside the chilled Wente Riva Ranch Arroyo Seco Chardonnay so guests can taste fruit, acid and oak contrasts with creamy cheese and crunchy nuts.

Open the bottle using a standard waiter’s corkscrew. Wipe the neck with a clean cloth and pour a small tasting pour (about 30–60 ml) for the host to evaluate.

Pour approximately 120–150 ml (4–5 oz) per glass for standard service. Fill glasses to the widest part to allow swirling and aroma concentration.

Encourage guests to observe appearance, swirl gently, inhale, and then take a small sip to note primary flavors (citrus, green apple, pear), mid-palate texture (creamy or crisp depending on vintage), and finish (oak/vanilla or minerality).

If tasting multiple wines, cleanse the palate between pours with water or a plain cracker.