Name: The West End Grills Reuilly Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 750 ml Reuilly (Sauvignon Blanc); 4 to taste White wine glasses; 1 to taste Ice bucket and ice; 4 to taste Optional: lemon twist or thin cucumber slice; 12 pieces Fresh oysters or chilled shrimp; 12 pieces Goat cheese crostini (toasted baguette slices with chèvre); 1 cup Sliced green apple; 0.5 cup Toasted walnuts; 4 sprigs Fresh herb sprigs (chives or tarragon)

andre heucq, brut nature

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

(Sauvignon Blanc from the eastern slice of the Loire region. Sauv Blanc that drinks like Chablis)

Place the Reuilly bottle in the refrigerator for at least 2 hours before serving to reach 8–10°C (46–50°F). If short on time, submerge the bottle in an ice bucket half-filled with ice and water for 20–30 minutes until well chilled.

Chill the bottle

Wipe the neck dry. Using a waiter’s corkscrew, gently remove the foil and cork. Inspect the wine briefly for clarity and aroma: expect bright citrus, green apple, flinty/mineral notes typical of Reuilly.

Open the bottle

For very young bottlings with pronounced primary aromas, let the wine rest upright 10–15 minutes after opening to allow the bouquet to open. Decanting is not necessary for typical Reuilly but may be used if the bottle has significant sediment (rare).

Decant or rest (optional)

Pour about 150–180 ml (5–6 oz) per glass to allow room for aroma concentration. Hold the glass by the stem and present the bright, mineral-driven Sauvignon Blanc to guests at 8–10°C.

Serve

Prepare glassware by chilling briefly if desired: place glasses in the refrigerator 10–15 minutes prior or rinse with cold water and drain. Set an ice bucket nearby to keep the bottle chilled during the service.

If using garnish, add a single thin lemon twist or a long thin cucumber slice to each glass only if the guest prefers a slight aromatic accent — do not add directly into the wine for traditional tasting. Offer the garnish on the side.

Arrange chilled oysters or shrimp on a platter with crushed ice and lemon wedges. Reuilly's crisp acidity and mineral character complement shellfish.

For goat cheese crostini: slice a baguette into 12 thin rounds, brush lightly with olive oil, toast under a broiler until golden (about 3–4 minutes), then spread with fresh chèvre and top with a small walnut piece and a chive snip.

Place sliced green apple and toasted walnuts on a small board as a palate-refreshing snack that resonates with the wine’s green fruit and mineral notes.

Serve these small plates alongside the chilled Reuilly; recommend one small plate per 2–3 glasses to avoid overpowering the wine’s subtle Chablis-like minerality.

Reuilly (Sauvignon Blanc)

White wine glasses

Ice bucket and ice

Optional: lemon twist or thin cucumber slice

Fresh oysters or chilled shrimp

Goat cheese crostini (toasted baguette slices with chèvre)

Sliced green apple

Toasted walnuts

Fresh herb sprigs (chives or tarragon)

Reuilly

(Deep ruby color with opening aromas of plum, black cherry, blueberry and licorice, accompanied by cocoa, leather, tobacco leaf, prune and vanilla.)

Tiger Lily, Red Blend

Architect, Cabernet

Ken Wright Cellars, Pinot Noir

(Bold, rich blend of Primitivo and Negroamaro with soft tannins)

Cantele, Amativo

Domaine Daulny, Sancerre

Koha, Riesling

Make Reuilly Recipe in just 30m. (Sauvignon Blanc from the eastern slice of the Loire region. Sauv Blanc that drinks like Chablis)

Reuilly Recipe

Descriptors

Tasting Notes

Food Pairings

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