sweet chili sauce, sriracha aioli, cucumbers, cashews

Cocktail

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

This Chardonnay has aromas of pineapple, pears, and vanilla. Well balanced, it has a rich, full mouthfeel with flavors of pear, apple, and citrus, leading into a long finish of toasted almond and ginger flavors.

Chill the Chardonnay to 50–55°F (10–13°C). If it's colder in your fridge, let it sit 10–15 minutes at room temperature so aromas are more expressive.

Open the bottle and pour the entire bottle into a large pitcher or mixing container.

Lightly muddle the pineapple chunks, pear slices, and apple slices in a small bowl or the bottom of the pitcher using the back of a spoon or muddler—just enough to release juices and aroma without turning fruit to puree (8–10 gentle presses).

Add the lemon peel strips to the muddled fruit and gently stir to combine. The lemon peel brightens the wine’s citrus notes without adding acidity.

Add the muddled fruit and lemon peel into the pitcher with the poured Chardonnay and stir gently for 20–30 seconds to incorporate.

Place the lightly crushed toasted almonds in a small piece of cheesecloth (or a tea infuser) and tie or close it so nuts stay contained. This allows toasted almond flavor without gritty texture in the wine.

Add the almond sachet, the thinly sliced fresh ginger, and the split vanilla bean (or measured extract) into the pitcher. Stir gently to distribute. If using vanilla extract, stir it in directly—if using a split vanilla bean, scrape seeds into the wine and drop the pod in as well.

Allow the mixture to macerate for 20–30 minutes at chilled serving temperature. Taste at 10-minute intervals to avoid over-infusing—you want a noticeable toasted almond/ginger hint, not overpowering spice.

Remove the almond sachet and vanilla pod (if used). If you prefer a clearer presentation, strain the wine through a fine mesh strainer to remove ginger slices and fruit solids before serving.

If the wine feels too concentrated from maceration, add up to 1/4 cup chilled water or club soda to open the profile slightly—add gradually and taste. This replicates a balanced mouthfeel and length.

Serve the wine in chilled white-wine glasses (no ice for best aromatics). For a slightly more casual, very cold service, serve over 1–2 ice cubes per glass.

Garnish each glass optionally with a thin pear slice or a small lemon twist on the rim to echo the aromas.

Chardonnay (preferably unoaked or lightly oaked)

Fresh pineapple, cut into small chunks

Ripe pear, peeled, cored and thinly sliced

Granny Smith apple, cored and thinly sliced

Fresh lemon peel (no pith), thin strips

Whole toasted almonds, lightly crushed

Fresh ginger, very thinly sliced

Vanilla bean (split) or high-quality vanilla extract

Cold water or chilled club soda (to open wine slightly for blending/serving)

Ice (optional, for a lightly chilled serve)

Domino Chardonnay

fresh baked cookies

sharEable apps

grilled cheese sandwiches

house-made fries

raw oysters

This red blend is very aromatic with hints of raspberry, black cherry, and spice. It has some nice juicy tannins and a short finish that does not linger.

Paxis Red Blend

Make Domino Chardonnay Recipe in just 45m. This Chardonnay has aromas of pineapple, pears, and vanilla. Well balanced, it has a rich, full mouthfeel with flavors of pear, apple, and citrus, leading into a long finish of toasted almond and ginger flavors.

Domino Chardonnay Recipe

Descriptors

Tasting Notes

Food Pairings

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