Sonoma – Cutrer Recipe

Chill and prepare

Chill all Chardonnay bottles to serving temperature: about 50–55°F (10–13°C). Place bottles in the refrigerator 2–3 hours before tasting or in an ice bucket with a 2:1 ice-to-water ratio for 20–30 minutes. Leave one bottle (if you prefer slightly warmer) out 20–30 minutes before serving to appreciate aromatics.

Set up glassware

Place one clean white wine glass per guest. Rinse each glass with a little still water and let drain or gently dry with a lint-free cloth to remove any odors. Arrange glasses left-to-right in the order you will taste: lightest to fullest (typically Sonoma-Cutrer, Kendall-Jackson, Rombauer).

Open bottles

Just before tasting, use the wine opener to remove the corks. Wipe the bottle rim with a clean napkin. Pour a 1–2 ounce (30–60 ml) pour for each guest to start and allow them to swirl and smell. Provide small additional pours for later comparison.

Tasting sequence and notes

Begin with the Sonoma-Cutrer (noted for crisp green apple, citrus, and balanced oak). Next taste the Kendall-Jackson (fruit-forward, buttery mid-palate). Finish with the Rombauer (rich, creamy, heavier oak influence). Encourage guests to observe color, aroma, palate weight, oak presence, acidity, and finish. Use tasting cards to record impressions.

Palate cleansing and pacing

Provide chilled sparkling water and neutral crackers or slices of baguette between pours. Sip water and wait 3–5 minutes between wines to let flavors reset.

Optional comparison and blending

For deeper exploration, taste small side-by-side sips focusing on specific attributes: acidity, oak, butteriness, and fruit. If desired, experiment by adding a 10–20% small splash of one wine into another in a separate glass to observe how aromas/texture shift (label glasses to avoid confusion).

Prepare bread and butter

Slice the baguette 1/2" thick. Bring butter to room temperature for easy spreading. Arrange bread on a board and provide a butter knife so guests can spread as desired.

Assemble cheese & fruit board

Arrange triple-cream or brie and aged cheddar/Gruyère on a wooden board. Fan thin apple slices next to the cheeses to highlight Chardonnay's apple/citrus notes. Scatter grapes and toasted almonds around the board for texture contrast.

Add prosciutto and honey

If using prosciutto, fold slices and tuck them between cheeses. Place honey in a small dish with a spoon for drizzling on cheese or apple slices—honey pairs especially well with richer Chardonnays.

Serve

Place the board centrally so guests can self-serve while tasting. Provide small plates and napkins.

Keep a clean spare glass on hand for anyone who wants to switch between wines quickly. Provide tasting cards or a notepad and pen so guests can jot impressions and score each wine if desired.