Sangria Cocktail
Deck Wines & Cocktails
Summer Sipping




While sangria is a delicious way of mixing up your favorite wines with fresh fruit for a refreshing sip on a hot day, there are also many ways to incorporate wine into cocktails to imbibe with good friends. If you would rather enjoy your glass of wine on its own, pour one of these wines that complement the warmth of the season. Within the white category, Riesling is a natural choice for its balanced acidity, as is crisp Sauvignon Blanc. Try a glass of chilled Kim Crawford Marlborough Sauvignon Blanc or Charles Smith’s light and airy Kung Fu Girl Riesling. Rosé is a natural option for summertime drinking, but other red wines can also fit the bill, such as the Gallo Alamos Malbec.
Wine makes a good addition to cocktails because of its complexity, complementing the bite of high proof spirits, adding depth to a cocktail. Wine can also add a different texture or mouthfeel to a cocktail. Consider, for example, the mimosa, which combines sparkling wine (commonly Prosecco or Champagne) with orange juice for a fizzy morning pick-me-up libation. Red or white, a blend or sparkling, the sky is the limit when creating wine cocktails. Enjoy exploring these versatile, refreshing drinks.




Couple with Red Wine
To Chill or Not to Chill? 




It may seem strange at first to add a red wine to your chilled wine cocktail, but according to Wine Spectator, reds should be chilled to cooler than room temperature but still warmer than a typical wine cellar.




Grilled Ribs
Food Pairings



As you consider what dishes to pair with your wine cocktails, stick to the tried-and-true rule of thumb: dark spirits with dark food and light spirits with light food. Just like a deep-red Cabernet Sauvignon complements a steak and barbecue ribs beg to be washed down with bourbon, your wine cocktails will pair best with foods that mirror their color.
For a cocktail that incorporates Chardonnay, for example, enjoy with roasted chicken or citrus-infused seafood. On the other hand, a red wine cocktail is best served alongside red meat and ethnic dishes such as pad Thai and Korean short ribs.
Food and travel writer JJ Goode also advises paying attention to the additional ingredients in a cocktail. Does the drink have muddled mint and other herbs? Kick up the herb factor in your food to echo the flavors in the entrée.



Sunday Funday Lemonade
Sunday Funday Lemonade
Makes 1 serving




4 ounces Sutter Home Chardonnay
2 ounces soda water
1 ounce simple syrup
¼ lemon, juiced
lemon wedge, for garnish
Combine Sutter Home Chardonnay, soda water and simple syrup in a wine glass. Add a splash of lemon juice. Garnish with a lemon wedge.

Recipe and photo courtesy of Sutter Home Family Vineyards



White Wine Mojito
White Wine Mojito
Makes 4 to 5 servings





2 limes, wedged
½ cup mint leaves
15 ml agave syrup
1 bottle (750ml) Yellow Tail Pinot Grigio
1 bottle of soda water, to top
  1. Combine lime, mint leaves and agave syrup in a one-liter jug and muddle gently with a wooden spoon.
  2. Add Yellow Tail Pinot Grigio and top with soda water.
  3. Add ice and stir.





Berry Cocktail
Bourbon Berry


Makes 4 servings
½ cup fresh blueberries, plus a handful more for garnish
3 tablespoons sugar
¾ cup Seven Daughters Cabernet Sauvignon
¾ cup bourbon
½ cup sparkling water
lemon slices for garnish
  1. Muddle ¼ cup blueberries with sugar in a cocktail shaker; add wine.
  2. Fill shaker with ice and add bourbon. Shake for 15 seconds and strain into 4 ice-filled glasses. Top with 2 tablespoons sparkling water per glass.
  3. Garnish with lemon slices and extra blueberries.


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