Truffle Rosemary Popcorn

• 8 cups freshly popped popcorn (about 1/2 cup kernels)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon white truffle oil
• 1 teaspoon finely chopped fresh rosemary
• Salt, to taste

1) Pop the Popcorn: Pop the popcorn using your preferred method and transfer it to a large bowl.

2) Add the Flavor: Drizzle the melted butter and truffle oil over the warm popcorn. Toss gently to coat.

3) Incorporate Rosemary: Sprinkle the finely chopped rosemary over the popcorn and toss again to distribute evenly.

4) Season and Serve: Add salt to taste and toss one final time. Serve immediately with a glass of Domaine Carneros Brut Rosé.