Name: Woburn Thais Sauvignon Blanc, Domaine Bergon - France Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 bottle Sauvignon Blanc, Domaine Bergon (bottle); 6 to taste Chilled serving glasses; 2 cups Fresh melon (cantaloupe or honeydew), cubed; 1 cup Ripe peach, thinly sliced; 6 oz Goat cheese (soft chèvre), room temperature; 12 pieces Crostini or thin baguette slices; 1 tbs Extra-virgin olive oil; 2 tbs Fresh mint leaves, torn; 1 tsp Fresh lemon (juice); 1 tsp Sea salt; 0.5 tsp Freshly ground black pepper; 1 tsp Thin lemon zest strips; 6 pieces Small sprigs of fresh thyme or mint

Cabernet Sauvignon, Merlot, Nebbiolo, Sangioveze & Syrah I PGI Drama

WINE ART ESTATE TECHNI ALIPIAS ROSE

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Fresh and green in character with soft fruit flavours of melon and peach, light, dry and refreshing, from an excellent estate near Montpeller In the Languedoc

Chill the bottle of Domaine Bergon Sauvignon Blanc to around 8–10°C (46–50°F). Place in the refrigerator at least 2 hours before serving or in an ice bucket with equal parts ice and water for 20–30 minutes.

Shortly before serving, open the bottle and check aroma: expect fresh green notes and soft fruit (melon, peach). Pour a small taste to ensure the wine is clean and bright.

Pour the wine into chilled white wine glasses, filling to about one-third full to allow the aromas to concentrate. Serve immediately.

Wash the melon and peach. Remove rind and seeds from the melon and cut into roughly 1-inch cubes (about 2 cups). Thinly slice the peach into bite-sized slices (about 1 cup). Place both in a mixing bowl.

Prepare fruit

Add the torn mint leaves, lemon juice (1 tsp), olive oil (1 tbs), sea salt (about 1 tsp) and freshly ground black pepper (½ tsp) to the bowl with the melon and peach. Gently toss to combine. Taste and adjust seasoning — add a pinch more salt or a few more drops of lemon if needed.

Dress fruit

If using fresh baguette slices, lightly toast or broil them until golden (about 4–6 minutes at 200°C / 400°F), watching closely. Spread about 1 oz of soft goat cheese on each crostini (approximately 12 crostini from 6 oz of cheese). Top each with a spoonful of the dressed melon and peach mixture.

Assemble crostini

Arrange the crostini and any remaining fruit on a serving platter. Drizzle a small extra-virgin olive oil sweep over the crostini if desired, and finish with thin lemon zest strips and a small sprig of fresh mint or thyme on each piece.

Plate and garnish

Serve the platter alongside the chilled Domaine Bergon Sauvignon Blanc. Encourage guests to take a sip of wine, then a bite of crostini to appreciate the wine's fresh green character with melon and peach flavors.

For a refined presentation, twist the lemon zest strips over the plated crostini to release oils and place a sprig of thyme or mint beside each crostini. These small aromatics will complement the wine's fresh notes.

Sauvignon Blanc, Domaine Bergon (bottle)

Chilled serving glasses

Fresh melon (cantaloupe or honeydew), cubed

Ripe peach, thinly sliced

Goat cheese (soft chèvre), room temperature

Crostini or thin baguette slices

Extra-virgin olive oil

Fresh mint leaves, torn

Fresh lemon (juice)

Sea salt

Freshly ground black pepper

Thin lemon zest strips

Small sprigs of fresh thyme or mint

Sauvignon Blanc, Domaine Bergon - France

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SATAY CHICKEN (N)

Make Sauvignon Blanc, Domaine Bergon - France Recipe in just 30m. Fresh and green in character with soft fruit flavours of melon and peach, light, dry and refreshing, from an excellent estate near Montpeller In the Languedoc

Sauvignon Blanc, Domaine Bergon - France Recipe

Descriptors

Tasting Notes

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