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Sonoma – Cutrer Recipe

Inspired by Tale of the Whale
Time45m
Serves6

Make Sonoma – Cutrer Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wine Flight — Sonoma Cutrer Focus

Cheese & Charcuterie Pairing

Citrus Herb Garnish & Palate Cleanser

Method

Wine Flight — Sonoma Cutrer Focus

1

Chill and serve

Place bottles of Sonoma-Cutrer Chardonnay in the refrigerator for at least 3 hours before serving, or into an ice bucket for 20–30 minutes if short on time. Serve at 50–55°F (10–13°C) for optimal aromas. Pour 4–6 oz (120–180 ml) per tasting pour.

2

If offering a light spritzer option, mix 3 parts chilled Sonoma-Cutrer to 1 part chilled sparkling water over ice in a large pitcher. Stir gently and serve over ice in white wine glasses with a lemon round and a thyme sprig.

3

Provide 3 small tasting pours per guest to allow exploration of structure and acidity: straight, slightly warmed in the glass (to emphasize fruit), and as a spritzed aperitif (with sparkling water).

Cheese & Charcuterie Pairing

4

Prepare cheese

Remove brie and blue cheese from the refrigerator 30 minutes before serving so they reach room temperature. Thinly slice Manchego and place on a board. Arrange the brie as a small wheel with a cheese knife and the blue cheese crumbled or in a small bowl.

5

Arrange charcuterie

Fan the prosciutto and soppressata on the board in separate areas. Place small piles of Marcona almonds and cornichons/olives in bowls or on the board. Add honey in a small dish for drizzling on cheeses.

6

Bread & crackers

Toast baguette slices lightly until golden and crisp, or lay out an assortment of crackers. Place them near the cheeses so guests can pair bites with the Chardonnay.

7

Label or suggest pairings: Manchego and apple slices (bright acidity meets savory), brie with honey and thyme (richness balanced by wine acidity), blue cheese with a small sip between bites (to test how acidity cuts through creaminess). Encourage guests to taste the wine between different bites to note changing perceptions.

Citrus Herb Garnish & Palate Cleanser

8

Thinly slice the lemon and green apple. Arrange lemon rounds and apple slices on the board for guests to use as palate cleansers between pours. Tuck fresh thyme sprigs and parsley around cheeses and charcuterie for aroma and visual appeal.

9

For the spritzer garnish, place a lemon round and a thyme sprig in each glass. Encourage guests to inhale the thyme before sipping to notice herbal notes complementing the wine’s oak and citrus elements.