Name: Old Yarmouth Inn Restaurant and Taverns SAUVIGNON BLANC, Quattro Theory, Napa Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cups white grapefruit juice (freshly squeezed); 1 tbs fresh lime juice; 3 tbs granulated sugar; 2 tbs water; 1 cups pineapple chunks (fresh or thawed frozen); 0.5 cups mango (ripe, peeled, diced); 1 tsp elderflower liqueur or cordial; 4 leaves fresh basil leaves (for floral-herbal lift); 1 tsp good quality sea salt; 2 tbs cold water; 750 ml quattro theory Sauvignon Blanc (chilled); 1 cups sparkling water (optional, chilled); 6 to taste ice cubes; 2 pieces white grapefruit peel (twist) or thin wheel; 4 sprigs small basil sprigs (for garnish)

Portugal. Fabulously fresh citrussy wine with aromas of orchard fruit and subtle tropical hints. It is juicy on the palate with vibrant fruit and tickle of mouth-watering acidity. Smooth and enjoyable.

Vilacetinho Vinho Verde

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GOLDEN EMBERS

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OLD FASHIONED

Layers of tropical fruits and subtle floral notes, lifted by the bright zest of white grapefruit and lime, creating a lively, mouthwatering tension. A touch of salinity gives it mouthwatering freshness

Combine the freshly squeezed white grapefruit juice, fresh lime juice, granulated sugar, and 2 tablespoons water in a small saucepan. Warm over medium-low heat, stirring until the sugar dissolves (do not boil). Once sugar is dissolved and mixture is slightly reduced (about 4–5 minutes), remove from heat. Cool to room temperature, then chill in the refrigerator for at least 20 minutes.

Make the syrup

Place the pineapple chunks and diced mango into a blender or food processor. Add the elderflower liqueur (or cordial) and torn basil leaves. Pulse briefly until a coarse puree forms — you want bright tropical flavor, not a completely smooth juice. If mixture is very thick, add 1 tablespoon cold water to loosen.

Blend the tropical fruits

For a clearer finish similar to the wine's texture, strain the puree through a fine mesh sieve pressing with the back of a spoon to extract about 3/4 cup of tropical-floral liquid. If you prefer more texture, reserve some of the pulp to add to the serving pitcher.

Strain (optional)

Dissolve 1 teaspoon sea salt in 2 tablespoons cold water, stirring until fully dissolved. This creates a faint saline solution to mimic the wine's mouthwatering minerality. Taste and adjust — it should be just perceptible, not salty.

Make saline solution

In a chilled pitcher, combine the chilled Sauvignon Blanc (750 ml), the chilled grapefruit-lime syrup (about 1 cup after chilling), and the strained tropical-floral liquid (about 3/4 cup). Stir gently to combine. Taste and add 1–2 teaspoons of the saline solution to introduce subtle salinity; stir and taste again. If you prefer a lighter mouthfeel, add up to 1 cup chilled sparkling water and stir gently.

Combine components

If the mixture tastes too sweet, add an additional 1 tablespoon fresh lime juice. If it lacks brightness, add a bit more grapefruit or lime juice, 1 teaspoon at a time. Keep adjustments small — the Sauvignon Blanc should remain the primary element.

Adjust balance

Fill white wine glasses or stemmed glasses with a few ice cubes (optional). Pour the wine blend over ice, dividing evenly (about 6 servings without sparkling water, slightly more with). Garnish each glass with a white grapefruit twist or thin wheel and a small basil sprig to highlight the floral-herbal note. Serve immediately while cold and lively.

Serve

Leftover blend can be refrigerated for up to 24 hours, but aeration will diminish the brightness. If stored, keep chilled and re-taste before serving; adjust with a splash of fresh lime or a small amount of saline if needed.

Storage

white grapefruit juice (freshly squeezed)

fresh lime juice

granulated sugar

water

pineapple chunks (fresh or thawed frozen)

mango (ripe, peeled, diced)

elderflower liqueur or cordial

fresh basil leaves (for floral-herbal lift)

good quality sea salt

cold water

quattro theory Sauvignon Blanc (chilled)

sparkling water (optional, chilled)

ice cubes

white grapefruit peel (twist) or thin wheel

small basil sprigs (for garnish)

SAUVIGNON BLANC, Quattro Theory, Napa

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MANGO MARGARITA

Make SAUVIGNON BLANC, Quattro Theory, Napa Recipe in just 40m. Layers of tropical fruits and subtle floral notes, lifted by the bright zest of white grapefruit and lime, creating a lively, mouthwatering tension. A touch of salinity gives it mouthwatering freshness

Sauvignon Blanc, Quattro Theory, Napa Recipe

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