Marchelle Chardonnay "tritone Cuvée," Recipe

1. Chill or remove from fridge

If the bottle is not already chilled, place the Marchelle Chardonnay in an ice bucket filled with ice and cold water for 20–30 minutes until it reaches about 8–12°C (46–54°F). If stored in a refrigerator, remove 10–15 minutes before serving to avoid serving too cold.

2. If using an ice bucket, fill the bucket with enough ice and about 500 ml cold water to surround the bottle. Set the bottle in the ice bath and wait the appropriate chilling time.

3. Open the bottle by cutting the foil and using a corkscrew. Wipe the neck clean with a napkin after removing the cork.

4. Pour a small taste (about 30–50 ml) into a glass to check temperature and aroma before serving to guests. Adjust chilling time if necessary.

5. Select a white-wine glass or a universal wine glass. These have a smaller bowl than red-wine glasses to concentrate delicate aromatics.

6. Pour serving portions of about 120–150 ml per glass (roughly 5–5.5 oz). A 750-ml bottle yields approximately five to six 125-ml pours; for four glasses, pour about 185–190 ml each if desired for equal distribution.

7. If using a garnish, make a thin citrus twist (lemon or orange) or a thin apple slice and float or rest it on the rim. This is optional and should not overpower the wine.

8. Serve the wine with light appetizers or a composed dish. Soft goat cheese or triple-cream brie complements the wine's creaminess and fruit profile—offer 30–40 g of cheese per person.

9. For a seafood pairing, prepare seared scallops or lemon butter shrimp (about 75–100 g per person) and serve warm alongside the chilled Chardonnay.

10. Provide a small bread course (thin slices of baguette or water crackers) to allow guests to cleanse their palates between sips and bites.

11. Encourage guests to swirl lightly, smell, and take modest sips to appreciate the wine’s aromatics and texture. If tasting for notes, consider noting acidity, oak influence, fruit flavors (apple, pear, citrus), and finish.