Cocktail Recipes

Recipe

N/A — this is a wine intended for the table, not a mixing component.

Recipe

3 oz Cascina degli Ulivi Nibiô, 1 oz Cappelletti Aperitivo, 0.5 oz fresh blood orange juice, top with a splash of sparkling mineral water. Build in a wine glass over a single large cube, garnish with an orange twist and a sprig of fresh thyme.

Recipe

This wine is best enjoyed neat in a Bordeaux glass, decanted 60–90 minutes before serving at 62–65°F.

Recipe

Serve lightly chilled (55°F) in a Burgundy glass.

Recipe

Serve it straight. Ridge Geyserville is a single-vineyard field blend whose complexity deserves a Bordeaux glass at 62°F. Decant 30 minutes before serving to allow the old-vine aromatics to open. No mixing.

Recipe

This wine deserves to be appreciated on its own terms. If you must mix, a simple red wine spritz works: 3 oz Dominus, 2 oz sparkling water, served over ice with an orange slice. But honestly, just pour it into a proper Bordeaux glass and give it thirty minutes to open.

Recipe

"The Estournel Sangria" (for a special occasion): Combine one bottle of a less expensive Bordeaux with 2 oz brandy, 1 oz orange liqueur, sliced oranges and blackberries, and refrigerate for 4 hours. Serve in wine glasses over ice. Save the Cos d'Estournel itself for sipping — it deserves nothing less.

Recipe

The Survivor Sangria: 4 oz Dead Arm Shiraz, 1 oz brandy, 0.5 oz orange liqueur, fresh orange and cherry slices, splash of sparkling water. Combine in a glass with ice, stir gently.

Recipe

Tinto de Verano Tondonia: Pour 4 oz Viña Tondonia Reserva over ice and top with 2 oz sparkling lemon water and a slice of orange.

Recipe

Serve This Neat: A wine of this quality and complexity needs no cocktail. Decant for an hour to let the tannins soften and the aromatics fully express. Serve at 16–18°C in large-bowled Burgundy glasses.

Recipe

The Andean Sangria: 1 bottle Bodega Norton Reserva Malbec, 2 oz brandy, 1 oz orange liqueur, 1 cup mixed dark berries.

Recipe

The Paso Sangria: 4 oz Austin Hope Cabernet · 1 oz brandy · 1 oz fresh orange juice · 0.5 oz agave nectar · Seasonal dark fruit (plum, blackberry). Muddle fruit, combine with remaining ingredients, serve over ice.

Recipe

Barolo Spritz: 3 oz Vietti Barolo Castiglione · 1 oz Amaro Montenegro · 2 oz sparkling water · Build in a large wine glass over ice, stir gently.

Recipe

Malbec Sangria

Recipe

— Artemis Red Wine Sangria: 1 bottle Stag's Leap Artemis · 2 oz brandy · 1 oz orange liqueur · Sliced oranges, apples, and berries · 2 cups sparkling water. Combine wine, brandy, and liqueur. Add fruit, refrigerate 4 hours, add sparkling water before serving.

Recipe

Bordeaux Sangria: Combine one bottle of a young Bordeaux blend with 2 oz brandy, 1 oz orange liqueur, sliced oranges, blackberries, and a cinnamon stick. Refrigerate for at least 4 hours.

Recipe

The Rioja Sangria: 4 oz Bodegas Muga Reserva · 1 oz brandy · 0.5 oz triple sec · 1 oz fresh orange juice · Seasonal fruit · Cinnamon stick.

Recipe

The Prisoner Sangria: 1 bottle · 2 oz brandy · 1 oz orange liqueur · 2 oz orange juice · fruit.

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The Barossa Spritz: 3 oz Torbreck The Struie · 1 oz Aperol · 2 oz chilled soda water · large orange wedge. Build in a large wine glass over ice, stir once gently.

Recipe

Insignia Sangria (use a younger vintage for cocktails): 1 bottle Napa Cabernet · 2 oz brandy · 1 oz orange liqueur · 2 oz fresh orange juice · 1 orange and 1 lemon sliced. Combine all ingredients. Chill overnight. Serve over ice.

Recipe

the wine mirrors the earthy richness of the dish.

Recipe

Monte Bello is best enjoyed on its own. Ridge Wine Sangria: 1 bottle younger Ridge Cabernet, 2 oz brandy, 1 oz Cointreau, fresh dark fruits, 2 oz simple syrup.

Recipe

The Opus Sangria: 1 bottle Opus One · 2 oz brandy · 1 oz Grand Marnier · fresh dark fruits.

Recipe

The Napa Sangria: 1 bottle Caymus Cabernet · 2 oz brandy · 1 oz Cointreau · 2 oz fresh orange juice · seasonal dark fruits (plums, blackberries, cherries). Combine in a pitcher, refrigerate 4–8 hours. Serve over ice with a cinnamon stick. The wine's richness makes a deeply satisfying sangria — but only if you're patient enough to let it rest.

Recipe

The Tuscan Negroni: 1.5 oz gin · 1 oz Campari · 1 oz sweet vermouth · 1 oz Tignanello (float). Stir gin, Campari, and vermouth with ice, strain into a rocks glass, float the Tignanello. An Italian cocktail with an Italian wine — the Sangiovese’s cherry and herbal notes transform the classic.

Recipe

The Andes Sangria: 1 bottle Catena Zapata Malbec · 2 oz pisco · 1 oz simple syrup · sliced peach, plum, and orange · cinnamon stick · 4 oz sparkling water. Combine in a pitcher, refrigerate 4 hours. The Malbec’s violet and dark fruit give this a depth that lighter reds can’t match.

Recipe

Rioja Sangria Clásica: 1 bottle Marqués de Riscal Reserva · 2 oz brandy · 1 oz Cointreau · 1 oz fresh orange juice · sliced orange, apple, and lemon · cinnamon stick. Combine in a pitcher, refrigerate 4 hours. The Reserva’s vanilla and leather notes give this sangria a backbone most versions lack.

Recipe

Penfolds Mulled Wine: 1 bottle Bin 389 · 2 cinnamon sticks · 4 cloves · 2 star anise · Orange zest strips · 2 tbsp honey. Warm gently (don’t boil) for 20 minutes. Ladle into mugs.

Recipe

Beaucastel Sangria Provençale: 1 bottle Beaucastel (or any quality CdP) · 2 oz Cognac · 1 oz crème de cassis · Sliced plums, figs, and orange · Fresh thyme sprigs · 3 oz sparkling water. Combine, chill 4 hours, serve over ice.

Recipe

Duckhorn Sangria: 1 bottle Duckhorn Merlot · 2 oz brandy · 1 oz Cointreau · Sliced plums, cherries, and orange · 3 oz sparkling water. Combine, chill 3 hours, serve over ice.