J Vineyards Recipe

Chill and prepare wine

Place the bottle of J Vineyards Brut Rosé in the refrigerator at least 2–3 hours before serving so it is well chilled (around 45°F / 7°C). If you need it chilled quickly, submerge the bottle in an ice-water bath for 20–30 minutes.

Prepare glassware

Place sparkling wine flutes in the freezer for 10–15 minutes or rinse them with chilled water shortly before pouring so they are cool but not frosted.

Just before serving, gently wipe the bottle dry and open the bottle over a towel. Hold bottle at a 45° angle, remove foil and wire cage, place thumb over cork and twist bottle slowly to ease cork out with a quiet pop. Pour about 2–3 oz (60–90 ml) per flute as a first round, topping up as desired.

Garnish each flute by dropping 1–2 raspberries or a thin strawberry slice into the glass for an elegant presentation and a hint of fruit.

Bring cheeses to room temperature

Remove the soft triple-cream cheese and the Manchego/Parmesan from the refrigerator 30–45 minutes before serving. Allowing them to warm slightly improves aroma and texture.

Prepare meats and cheeses

Arrange the soft cheese on one board area with a small spreader knife. Fan out thin slices of Manchego or Parmesan nearby. Neatly fold or drape prosciutto and fan the salami slices on the board so guests can easily take pieces.

Add fruits, nuts and pickles

Cluster the green grapes on the board rather than scattering them. Place Marcona almonds in a small bowl or pile them near the cheeses. Tuck the cornichons or small pickles into a corner for a briny contrast.

Add jam, honey and crackers

Spoon fig or walnut-honey jam into a small ramekin and place on the board. Drizzle the honey over an edge of the soft cheese or put honey in a small dish with a spoon. Arrange crackers and baguette slices around the board for easy access.

Finish the board with visual balance — vary colors, heights and textures so the presentation looks abundant and inviting. Keep utensils (cheese knives, small spoons) accessible.

Assemble smoked salmon endive bites

Spread about 1/2 tsp crème fraîche or cream cheese into each endive leaf or lettuce cup. Fold a small piece of smoked salmon into each and top with a few capers. Arrange on a small platter and chill until ready to serve.

These fresh bites pair especially well with the bright acidity and berry notes of the sparkling rosé.