Le Vigne Sauvignon Blanc Recipe

1. Chill the bottle

Refrigerate the bottle of Le Vigne Sauvignon Blanc for at least 2–3 hours before serving, or place in an ice bucket with a 1:1 mix of ice and cold water for 20–30 minutes to bring it to 45–50°F (7–10°C).

2. When ready to serve, remove the bottle from the fridge or ice bucket and wipe any condensation from the bottle neck with a clean towel.

3. Prepare glass

Select a stemmed white wine glass. If the ambient temperature is very warm and you prefer a slightly colder pour, add 0.5 cups of ice to a separate small glass or an ice bucket (do not put ice directly in the wine glass unless desired).

4. Pour

Hold the glass by the stem. Open the bottle and pour a 4–5 oz (120–150 ml) serving into the glass, filling it to about one-third to allow the aromas to concentrate.

5. Garnish

Twist a lemon wheel or create a lemon twist and either rest it on the rim or drop it into the glass. Add a small sprig of fresh mint or basil to the rim or float it gently on the surface for an aromatic accent.

6. Serve immediately. Encourage guests to swirl gently and sniff before tasting to appreciate the characteristic Sauvignon Blanc aromas (grassy, citrus, and tropical notes).