Hand selected from the banks of the Gironde river
Dry and crisp thanks to the gravel soils yet rich and rounded from barrel fermentation and lees aging. Honeyed apples, sweet ripe lime and caramel.
|Pair With:||Parsley, butter and garlic. The French Trinity, on any and everything: pasta, fish, chicken, French fries, baguette, shrimp, crab, popcorn.|
|Type:||Semillon, Sauvignon blanc|
THE PERFECT RECIPE: Beurre Maître d'Hôtel
Combine butter, parsley, lemon juice and zest, and garlic in the bowl of a food processor and pulse until garlic and herbs are chopped and lemon juice is incorporated. Season to taste with salt and pepper and pulse to combine. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months. Put on everything that sounds good.
1 stick unsalted butter (4 ounces; 115g), softened
1/4 cup (about 10g) packed fresh parsley leaves
1 tablespoon (15ml) juice plus 2 teaspoons (10ml) zest from 1 lemon
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
Graves gets its name from its gravelly soil, the gifts of Ice Age glaciers. The glaciers also left behind tiny white quartz pebbles that sparkle against the dark gravel background. #CavemanWine