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Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

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Jamón Serrano

Weißburgunder (Pinot Blanc) Kabinett Trocken - Pfalz, Germany citrus/green apple / cream / mineral

Chill the bottle of Weißburgunder to 8–10°C (46–50°F). If the bottle is not already chilled, place it in an ice bucket with a few ice cubes and a splash of water for 10–15 minutes before serving.

Open the bottle just before serving. Pour a small tasting pour (about 30–60 ml) first to check temperature and aroma, then serve 120–150 ml per glass.

Optional: express a lemon or orange twist over each glass to release essential oils, then drop the twist into the glass for a subtle citrus aroma that complements the wine’s citrus and green-apple notes.

Wash the green apple and citrus. Core the apple and slice it very thinly (ideally with a mandoline or sharp knife) into rounds or half-moons. Place slices in a bowl and toss immediately with the 1 tablespoon fresh lemon juice to prevent browning.

Prepare fruit

Using a sharp paring knife, cut away the orange peel and pith, then cut between the membranes to release individual segments (supremes). Collect any juices in a small bowl — these will be used in the dressing.

Segment the orange

In a small bowl, whisk together the reserved orange juice (about 1–2 teaspoons), 1 tablespoon heavy cream (or crème fraîche), 1 teaspoon extra virgin olive oil, 1 teaspoon honey, a pinch (about 1/4 tsp) of sea salt and a pinch (about 1/4 tsp) of freshly ground black pepper until smooth and slightly emulsified. Taste and adjust: add a little more honey if you want sweeter, or a touch more lemon if you want brighter acidity.

Make dressing

Toss the lemon-coated apple slices and the orange segments gently with the dressing until evenly coated. Let sit 1–2 minutes to marry flavors.

Dress salad

Transfer the dressed fruit to a small serving bowl or plates. Sprinkle the finely sliced chives and the toasted nuts over the top for herbaceous brightness and texture. Finish with a light grind of black pepper and a tiny pinch of flaky sea salt if desired.

Finish and garnish

Serve immediately alongside the chilled Weißburgunder so the bright citrus and crisp apple flavors echo the wine’s citrus/green apple profile and the cream adds a complementary richness to the wine’s delicate body and mineral finish.

Arrange a small portion (about 80–100 g) of the citrus-green apple salad per guest as an aperitif or starter. Pour the wine into white-wine glasses and serve alongside the salad.

If desired, keep the bottle in an ice bucket during the meal to maintain the ideal serving temperature.

Weißburgunder (Pinot Blanc) Kabinett Trocken, Pfalz (chilled)

Green apple (Granny Smith or similar), cored and thinly sliced

Navel or Meyer orange, segmented (supremes) and juices reserved

Lemon juice, freshly squeezed

Heavy cream (or crème fraîche for a tangier note), cold

Extra virgin olive oil

Honey

Sea salt

Freshly ground black pepper

Fresh chives, finely sliced (optional)

Toasted sliced almonds or chopped hazelnuts (optional for crunch)

Ice (for chilling wine briefly, optional)

Lemon or orange twist (for glass garnish)

KOEHLER-RUPRECHT

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SAUERKRAUT

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SPÄTZLE

BOCKWURST

Make KOEHLER-RUPRECHT Recipe in just 20m. Weißburgunder (Pinot Blanc) Kabinett Trocken - Pfalz, Germany citrus/green apple / cream / mineral

Koehler-ruprecht Recipe

Descriptors

Tasting Notes

Food Pairings

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