Cakebread Cellars

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

Chill the bottle to the ideal serving temperature. Place the 2016 Littorai B. A. Thieriot Chardonnay in the refrigerator for 90 minutes prior to serving, or in an ice bucket with a 1:1 mixture of ice and water for 20–25 minutes until it reaches about 50–54°F (10–12°C).

Open the bottle gently. Using a waiter’s corkscrew, remove the foil and ease out the cork with a steady, slow motion to avoid agitation.

Decanting (optional). Although this Chardonnay is a white wine and usually not required, if the bottle has been cellared for many years and may have sediment or if you want to allow some additional aeration, pour the wine slowly into a clean decanter and let it sit for 15–30 minutes before serving.

Glassware. Use a medium-sized white wine glass with a slightly tapered rim. This concentrates the delicate aromatics while preserving balance on the palate.

Pouring. Serve 5–6 oz (150–180 ml) per glass, filling to about one-third to one-half of the glass to allow room for swirling and aroma concentration.

Tasting. Encourage guests to look at color (pale gold), swirl gently to release aromatics (citrus, orchard fruit, subtle spice, saline/mineral), sniff, then take a small sip, letting the wine spread across the palate to appreciate its texture, acidity, and finish.

Temperature maintenance. If the wine warms during service, return the bottle briefly to an ice bucket (ice/water) for 5–10 minutes to bring it back to serving range.

Storage of opened bottle. Re-cork and refrigerate upright if any remains. Consume within 2–3 days for best aromatics and freshness; use a vacuum stopper to extend life by another day if desired.

Preheat oven to 350°F (175°C). Brush both sides of the bread slices lightly with softened butter and place on a baking sheet. Warm in the oven for 6–8 minutes until heated through and lightly toasted. Keep warm until serving.

Warm buttered brioche or sourdough

Bring the triple-cream cheese to room temperature (about 20–30 minutes out of the fridge) so it becomes creamy and expressive alongside the Chardonnay. Transfer to a cheese dish, sprinkle minced herbs over the top, and serve with the warm bread.

Soft cheese plate

Pat scallops dry with paper towels and season both sides lightly with salt. Heat a tablespoon of neutral oil (or half oil, half butter) in a skillet over high heat until shimmering. Sear scallops 1–1.5 minutes per side without moving once placed, until a golden crust forms. Remove from pan and finish with a squeeze of lemon to taste. Keep warm and serve immediately with a final pinch of minced herbs.

Lightly seared scallops

Plate and pair. Arrange warmed bread, cheese and scallops on a serving board. Offer lemon wedges and extra herbs. Serve the Littorai Chardonnay alongside; its sea-spray minerality, restrained oak and bright acidity will complement the scallops’ sweetness and the richness of the cheese and buttered bread.

2016 Littorai B. A. Thieriot Chardonnay (bottle)

Warm buttered brioche or sourdough slices

Soft triple-cream cheese (e.g., Brillat-Savarin)

Lemon wedges

Fresh herbs (chives or parsley), minced

2016 Littorai | B. A. Thieriot

Mint julep

Sazerac

Hurricane

encouraged us to order a cup for dunking, which turned out to be a key component to fully enjoy these puffy fried pastries.

Verve coffee

will convert anyone who claims not to like this dessert.

Chocolate bread pudding

the broth made with shrimp and sausage sitting below the crisp-skinned fillet.

Red snapper courtbouillon

Make 2016 Littorai | B. A. Thieriot Recipe in just 1h . Sonoma Coast | Chardonnay

2016 Littorai | B. A. Thieriot Recipe

Descriptors

Tasting Notes

Food Pairings

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