Kunde Recipe
Make Kunde Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine
Optional simple syrup (for slight sweetness)
Method
Prepare optional simple syrup
Make syrup
Combine 2 tbs granulated sugar and 2 tbs water in a small saucepan. Warm over low heat, stirring until the sugar dissolves. Remove from heat and let cool to room temperature (about 5–8 minutes). If you prefer the wine fully dry, skip this step.
Assemble
Chill bottle
Place the bottle of Kunde Chardonnay in the refrigerator for at least 2 hours before serving, or chill in an ice bucket for 20–30 minutes until well chilled (about 45–50°F / 7–10°C).
Prepare glassware and fruit
Fill a large pitcher or wine carafe with 2 cups of ice. Add the sliced green apple, sliced pear, and lemon slices. Gently bruise the mint leaves between your palms to release aroma and add them to the pitcher.
Combine wine and optional syrup
Open the chilled bottle of Kunde Chardonnay and pour it slowly into the pitcher over the fruit and ice. If you prefer a touch of sweetness, add 1–2 teaspoons of the cooled simple syrup and gently stir once or twice to combine. Taste and adjust: add more syrup only if needed.
Serve
Pour the chilled Chardonnay from the pitcher into chilled wine glasses, making sure each glass gets some fruit. Garnish each glass with an extra mint leaf if desired. Serve immediately so the wine stays chilled and the fruit imparts a subtle aroma.
Storage
If there is leftover wine in the pitcher, remove the fruit after 1–2 hours to prevent excessive dilution or bitterness from prolonged infusion. Recork the bottle and store in the refrigerator; consume within 3–4 days for best quality.