Cocktail Recipes

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This wine should be experienced on its own. Decant 60–90 minutes before serving at 60–64°F in a large Burgundy stem to allow the tuffeau minerality and floral aromatics to unfurl.

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This wine is not for cocktailing — serve it lightly chilled (55°F) in a Burgundy glass. If you must: 4 oz Poulsard, a barspoon of Suze, and a twist of grapefruit peel, stirred briefly over one large cube.

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

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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.

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

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

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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.

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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.

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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.

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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.

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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.

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

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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.

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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.

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Malbec Sangria

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— 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.

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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.

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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.

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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.

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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.

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the wine mirrors the earthy richness of the dish.

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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.

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.