Torada Reposado Tequila, Lime Juice, Agave, Italian Orange Liqueur, Salt Rim

Golden Cadillac

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Combine finished wine lots or purchased components in the proportions listed: 60% Viura, 25% Garnacha Blanca, 15% Malvasía. For a single 750 ml bottle final volume, measure and blend: 450 ml Viura, 187.5 ml Garnacha Blanca, 112.5 ml Malvasía. Use sterile, food-grade measuring vessels or a graduated cylinder for accuracy.

Assemble base blend

Gently stir the blended wine to ensure homogeneity. Avoid vigorous agitation to limit oxidation and loss of aromatics. If blending from tanks or larger lots, transfer back and forth between containers once or twice to achieve even mix.

Homogenize

Taste the blended wine. If it needs more weight or texture, adjust by adding a small amount (up to 5% of final volume) of the component that provides the desired trait (Viura for freshness, Garnacha Blanca for body, Malvasía for aromatic lift). Make any adjustments in small increments (5–15 ml) and re-taste after homogenizing.

Taste and adjust (optional)

If producing the wine from fresh lots, conduct standard stabilization and clarification steps before bottling: cold stabilization to remove tartrates, fining (if required) using bentonite or protein fining agents to reduce haze, and sterile filtration to ensure microbiological stability. Follow lab protocols for dosages and testing.

Stabilize and clarify (winemaking context)

Ageing/finishing: If a slightly rounder mouthfeel is desired, consider short neutral-oak aging (2–6 months) or contact with lees (sur lie) for several weeks with occasional bâtonnage (light stirring of lees) to add texture. If the wine components are already finished, no further aging is required.

Bottling/decanting: After final adjustments and stabilization, bottle the blend in a clean, sanitized 750 ml bottle and seal with appropriate closure. Alternatively, transfer to a clean decanter for immediate service.

Chill: Chill the bottle to the recommended serving temperature of about 8°C. Refrigerate for 2–3 hours or place in an ice bucket for 20–30 minutes.

Serve: Pour into white wine glasses, filling to about one-third to allow aromas to develop. Recommend pairing with shellfish, light seafood dishes, salads, or mild cheeses.

Viura (Macabeo) - base

Garnacha Blanca (white Grenache)

Malvasía

Neutral oak or stainless steel aging (if needed)

Chill (serving temperature)

Serving container (bottle or decanter)

EMINA O.RIVIERE "LE BLANC"

MARTÍN BERDUGO BARRICA

FINCA MARTELO

HACIENDA ALBAE

CHAMPAGNE DEVAUX BRUT

ALTA ALELLA BRUT NATURE

TREIXADURA, TORRENTES ALBARIÑO Y LOUREIRO

AGAS DE TEMPO

Make EMINA O.RIVIERE "LE BLANC" Recipe in just 35m. VIURA, G. BLANCA, MALVASÍA

Emina O.riviere "le Blanc" Recipe

Descriptors

Tasting Notes

Food Pairings

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