Bodegas Ramón Ayala ' Santurnia Recipe

Time30m

Serves4

Make Bodegas Ramón Ayala ' Santurnia Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Chill the bottle
Place the bottle of Bodegas Ramón Ayala Santurnia in the refrigerator for at least 2 hours prior to serving. If short on time, submerge the bottle in an ice-water bath for 20–30 minutes until the wine reaches approximately 8–10°C (46–50°F).
2
Chill the glasses (optional)
Pour about 1 cup of chilled water into the wine glasses and place them in the refrigerator for 10–15 minutes or fill with ice water for 5 minutes. Dump the water or ice before pouring and dry the rim lightly with a clean napkin.
3
Open the bottle
Using a waiter’s corkscrew, remove the capsule and clean the bottle lip with a cloth. Insert the corkscrew and gently extract the cork. Inspect the wine briefly for clarity and aroma by pouring a small taste (about 30 ml) into a glass.
4
Pouring technique
Hold the bottle at the base with your dominant hand. Pour slowly to fill each glass about one-third full (approximately 120–150 ml per serving). After pouring each glass, give the bottle a gentle twist to avoid drips.

5
Prepare lemon and apple slices
Thinly slice one lemon and one green apple. Arrange 1 lemon slice and a couple of apple slices on a small plate per 2 glasses. These are for guests to sniff or briefly rest on the rim for added aromatic interest — do not leave fruit in the wine, as it can alter flavor.
6
Plate cheese and bread
Cut the Manchego or goat cheese into thin wedges (about 12–15 slices) and slice the crusty bread or focaccia into pieces for sharing. Arrange on a board with the herb sprigs for a simple pairing plate that complements the Santurnia's acidity and aromatic profile.
7
Garnish suggestion
If desired, place a small herb sprig (thyme or basil) atop the wine glass rim or on the cheese board for aroma. Remind guests to smell the herb separately rather than submerging it in the wine.