Mount Mary 'triolet' Sauvignon Blanc, Semillon, Muscadelle Recipe

1. Chill the bottle

Place the bottle of Mount Mary Triolet in the refrigerator or wine cooler for at least 2 hours prior to serving. If you have limited time, submerge the bottle in an ice and water bath for 20–30 minutes until well chilled (approx. 8–10°C / 46–50°F).

2. Prepare glassware and garnishes

While the wine chills, select a white wine glass or large stemmed glass. If using a lemon garnish, slice a thin wheel or peel a 1/4-inch strip of zest and set aside. If using fresh mint, rinse and gently pat dry.

3. Open the bottle

Wipe the neck of the chilled bottle with a clean cloth. Remove the foil and use a corkscrew to gently remove the cork. Hold the bottle at an angle and pour a small taste to check for any faults (off aromas or cork taint).

4. Serve

Pour the wine into the chilled glass, filling to about one-third full (approximately 125–150 ml per serving) to allow room for aroma. If serving multiple guests, repeat for each glass. Add 1–2 ice cubes only if you prefer a colder, slightly diluted finish (optional).

5. Garnish (optional)

Twist the lemon peel over the glass to release essential oils and rub the rim with it, then drop the peel or a thin lemon wheel into the glass. Alternatively, lightly slap the mint between your palms to release aroma and rest the sprig on the rim. These are optional — Mount Mary Triolet is expressive on its own.

6. Taste and pair: Take a small sip, allowing the wine to spread across your palate to appreciate the blend’s fruit, acidity and textural elements. This wine pairs well with fresh seafood, goat cheese, green salads, and light poultry dishes.