Eberle, California Recipe

Chill wine

Place the bottle of Eberle Chardonnay in the refrigerator for at least 2 hours before serving so it reaches 50–55°F (10–13°C). If short on time, chill in an ice bath for 20–30 minutes.

If using a vanilla bean, split 1/4 of the bean lengthwise and scrape the seeds. Add seeds (and the split piece) to a small bowl with the honey to allow the vanilla to infuse briefly.

Wash and thinly slice the green apple. Cut the lemon and orange into thin rounds or half-moons. Reserve one lemon wheel for garnish.

Zest one lemon to measure 1 teaspoon lemon zest. Lightly bruise the thyme sprigs by slapping them between your palms to release oils.

In a large pitcher, combine the chilled Chardonnay (one bottle) with the sliced apple, lemon slices (reserve one wheel for garnish), and orange pieces.

Add the honey (with vanilla if used) or simple syrup to the pitcher. Stir gently until the honey dissolves into the wine. If the honey is very thick, warm it slightly first (5–10 seconds in the microwave) to loosen.

Add the lemon zest and the bruised thyme sprigs to the pitcher. Stir once to combine. Taste and adjust sweetness: add another 1/2 tbs honey or simple syrup if you prefer a sweeter profile.

Cover the pitcher and let the mixture rest in the refrigerator for 30–45 minutes to allow the flavors to marry. This short maceration will allow citrus oils and thyme aromatics to infuse without making the wine flat.

Fill wine glasses with frozen grapes or a small handful of ice cubes to chill the drink without diluting it excessively.

Remove the pitcher from the refrigerator and give it a gentle stir. Strain if you prefer a clearer pour, or serve with fruit in the glass for a rustic presentation.

Pour the infused Chardonnay into prepared glasses. Garnish each glass with a reserved lemon wheel and a thyme sprig. Optionally, zest a tiny pinch of lemon over each glass just before serving for an aromatic finish.