White
INTRODUCTION
White has a velvety mouthfeel with floral notes and fruity aromas. It is made on a base of kombucha and quince, melon, lemon thyme and marigold flowers are infused in the second fermentation. It is layered with oak to enhance the natural tannins and structure but it also adds a subtle touch of vanilla.
What makes ARENSBAK White so unique
The Fuijan province’s unique terroir
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Fermentations engineered to perfection
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Oak brings elegance to the fresh flavour
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what to expect
Floral, quince, lemon thyme and melon. Dry with a velvety mouthfeel.
flawless pairing
Perfectly paired with rich, citrusy pasta dishes and fish servings with French classics like sauce hollandaise.
be served like
Enjoyed chilled at 10-12° C.
Culinary craftmanship
Watch sommelier Emilie talk about the taste →
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mocktail
White Whirl
Ingredients
- 2 cl freshly squeezed lemonjuice
- 1 cl sugar syrup
- 2 cl van Nahmen white peach nectar juice
- 2 cl Gnista - Floral Wormwood (Non-Alcoholic Amaro/Vermouth)
- 6 cl ARENSBAK White
- 5 thyme leaves (preferably lemon thyme)
- 2 tablespoons of egg white
What to do
Add all ingredients to your shaker (without ice). Dry shake for 10 seconds. Fill your shaker with ice and wet shake for 15 seconds. Strain into a Lowball/Tumbler/Whisky glass. Garnish with thyme leaves or a dried slice of lemon neatly placed on the foam.
recipe
Turbot & White Asparagus
Go to the recipe →