Wente, California Recipe

Chill the bottle

Place the bottle of Wente Sauvignon Blanc in the refrigerator for at least 2 hours before serving. If you need to chill quickly, fill an ice bucket with 4 cups of ice and 1 liter of cold water to create an ice bath and submerge the bottle for 20–30 minutes until the bottle feels cold to the touch (approx. 45–50°F / 7–10°C).

Check serving temperature

Remove the bottle from the ice bath or refrigerator 5 minutes prior to serving to allow the wine to settle. The ideal chilled serving temperature for crisp white wines is about 45–50°F (7–10°C).

Choose a clean white wine glass per guest. Rinse glasses with cold water and drain to slightly cool the glass if desired. Place a thin lemon slice on the rim or float a slice in each glass for a light citrus note.

Optional: add a small mint sprig to the rim or gently bruise and float in the glass for an aromatic accent. Do not over-garnish — this wine is typically enjoyed neat to appreciate its varietal character.

Prepare cheese board

Remove the goat cheese from the refrigerator 15–20 minutes before serving to soften slightly. Arrange the cheese on a small board or plate. Drizzle 2 tablespoons of honey over or beside the cheese for guests to pair. Scatter 100 g of Marcona almonds and slice the baguette into thin rounds or provide crackers alongside.

Serve the cheese board alongside the chilled Wente Sauvignon Blanc so guests can taste combinations of bright citrus, herbal notes, and creamy tang from the pairings.