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Dry, clean, light bodied, well balanced with notes of hazelnut and toasted rice. Pairs with most foods.

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are golden brown and fragrant. Allow to cool, then chop coarsely.

Prepare the Hazelnuts

In a pot, bring 2 cups of water to a boil. Add the toasted rice and a pinch of salt. Reduce heat to low, cover, and let simmer for 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Prepare the Rice

In a large mixing bowl, combine the cooked rice, chopped hazelnuts, salt, black pepper, and lemon zest. Mix well to ensure all ingredients are evenly distributed.

Combine Ingredients

Slowly pour in the dry white wine into the mixture while gently stirring. Allow the mixture to sit for 10 minutes to let the flavors meld.

Add Wine

Drizzle olive oil over the mixture before serving. This dish pairs well with grilled chicken, seafood, or can be enjoyed on its own as a light meal. Serve chilled or at room temperature.

Plate and Serve

Dry White Wine

Toasted Rice

Hazelnuts

Salt

Black Pepper

Lemon Zest

Olive Oil

Kirizan Classic

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Make Kirizan Classic Recipe in just 45m. Dry, clean, light bodied, well balanced with notes of hazelnut and toasted rice. Pairs with most foods.

Kirizan Classic Recipe

Descriptors

Tasting Notes

Food Pairings

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