WIXLIB

CocKTailSCALIFORNIA WINEFOR THE HOLIDAYS

PUT A LIT TLE JINGLE IN YOUR NEX T MINGLE WITH A SIGNATUREWine CocKTaIlTake holiday flavors to the next level withdelicious wine cocktails to enjoy alongside yourfavorite California wines.Let’s face it, a lovely glass of red or white winefrom California is always a welcome treat. But,if you like to present your celebrations and yourdrinks with a twist, try mixing up one of thesedelicious, approachable and oh-so-easy-to-makeahead wine cocktails.A few of these wine cocktails can be servedin a pitcher: like the California Gold Rush(lemon, thyme and honey enhance the flavorof Chardonnay) or the Red Apple Sangria(sangria isn’t just for summertime). If yourfavorite wintertime sips are the ones that warmyou up, try the West Coast Warm Winter Wine(pomegranates, oranges and Cabernet taste likeCalifornia in a mug) or our inviting hot chocolatemade with Merlot or Zinfandel (it’s a bonusrecipe, check it out at the end of the book) is atreat for those with a sweet tooth.Break out your barware for these fancy winecocktails including our photogenic RaspberryPort Sparkler or our equally elegant CranberryRosé.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SThis take on the classic GoldRush cocktail is a refreshingcombination of slightly sweetand tart. Fresh thyme makesthe drink look festive and adds alovely aroma.CALIFORNIAGoL DRuSh

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SCALIFORNIAGoL D RuShINGREDIENTS 5 ounces California Chardonnay 1 ½ ounces fresh lemon juice 1 ounce lemon-thyme-honey syrup (see recipebelow) Ice Lemon wheel and fresh thyme for garnish,optionalFOR THE SYRUP 2/3 cup honey 1/3 cup water 1/3 cup lemon juice 4-5 sprigs fresh thymeDIRECTIONSto make the syrup: Heat the syrup ingredientsin a small saucepan over medium heat until itcomes to a simmer. Cook at a simmer (do notboil) for 5 minutes. Remove from heat and allowto cool to room temperature. Remove thymesprings and any loose leaves with a spoon, orstrain the syrup with a fine strainer.Note: syrup may be refrigerated in a sealedcontainer for up to 3 weeks.for the cocktail: Fill a highball glass with ice.Add the syrup, lemon juice and Chardonnay andstir to combine. Garnish with a lemon wheel andfresh thyme. Serve and enjoy. CHARDONNAYFrom unoaked and fruit-forwardwith hints of minerality to richand toasty with vanilla andbutter, the spectrum of flavors andaromas in California Chardonnayis as broad as the microclimateswhere the grape is grown.Chardonnay is the state’s mostwidely planted white winegrape.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SWeSt CoasTWARMWINTERWINEMulled wine is easy to make, andthe smell of it gently simmeringis almost as delicious as the drinkitself. This version, made withpomegranate and fresh citrus andtopped with more of the same, istruly Californian.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SWeSt WARMWINTERCoasT WINEINGREDIENTS 3 cups pomegranate juice Peel and juice of 2 oranges (divided) 2 tablespoons honey 2 cinnamon sticks 5 whole cloves 2 star anise 1 1-inch piece fresh ginger, sliced 1 750-ml bottle full-bodied California redwine, such as Cabernet Sauvignon Pomegranate arils, orange slices and cinnamon sticks for servingDIRECTIONSAdd the pomegranate juice, orange juice, honey,spices and ginger to a stockpot over medium heatand bring to a simmer. Cook for 8-10 minutes,until honey has dissolved and spices are releasingtheir flavors and scent.Reduce heat to low and add orange peel and wine,stir and cover, and allow to cook for at least 15minutes. Do not allow the mixture to rise above alow simmer.Ladle the mulled wine into mugs and serve withfresh orange slices, cinnamon sticks and a fewpomegranate arils.Serves 4-8 CABERNET SAUVIGNONWith its firm, focused structure, lingeringdark fruit (blackberry, blueberry, blackcurrant), and hints of mocha and earth,Cabernet Sauvignon has concentratedflavors that mellow into a rich elegance as itages. It’s easy to see why this noble varietalis the bestselling red in the United States,and number one in California acreage.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SCRANBERRYRoSÉSpice and citrus notes from theorange bitters give this cheerfulpink cocktail surprising depth. Foran added festive look, freeze thecranberries in advance and add afew edible flowers before serving.Did you know that Californiafarmers supply over 75% of the cutflowers and greens grown in theU.S.? Now that’s a fun fact you canshare at a party!

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SCRANBERRYRoSÉINGREDIENTS 4 ounces California rosé 2 ounces cranberry juice 2 dashes orange bitters (or more to taste) Ice Fresh cranberries for garnish, optionalDIRECTIONSFill a wine glass halfway with ice. Add twodashes of orange bitters, and then pour thecranberry juice to fill the glass 1/3 full. Fill theremaining 2/3 with rosé and stir gently. Top withfresh cranberries and serve.Note: for a sweeter cocktail, use cranberry juicecocktail rather than 100% juice, and choose asweeter rosé. ROSÉThe red berry flavors of rosé are especially refreshing on cool autumnevenings and hot summer days. This wine style ranges in flavor fromdelicate, refined and dry to bright and sweet with a hint of creaminess.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SSangria is a fabulousmake-ahead option that feelslike a celebration in a glass!This recipe can easily bedoubled (or even tripled)for larger celebrations—it'svery pretty in a standingbeverage server.RedaPplESANGRIA

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SRed apPlESANGRIAINGREDIENTS 1 750-ml bottle medium-bodied Californiared wine, such as Pinot Noir or Grenache 2 cups apple cider 1 cup fresh orange juice 2 apples, sliced 1 orange, sliced 3 cinnamon sticks Maple syrup to sweeten, optionalFOR SERVING 1/4 cup brown sugar Orange wedge Apple slices, orange slices and cinnamonsticks for serving.DIRECTIONS GRENACHEAdd the wine, cider, juice, apple slices,orange slices and cinnamon sticks toa large pitcher and stir to combine.Taste and add 2-3 tablespoons ofmaple syrup to sweeten if desired.Cover and refrigerate for at least 30minutes or up to 5 hours.Versatile and medium-bodied, Grenache is one of themost widely planted grapes in the world. Its greatrange of flavors—from red raspberry, cherry andblackberry to hints of earth—makes it perfect as astand-alone varietal or as part of classic Rhône styleblends.When ready to serve, add the brownsugar to a small plate. Rim each glasswith the orange wedge and dip it inthe brown sugar to coat. Fill glasseswith ice and fill with sangria. Topwith fresh apple and orange slices anda cinnamon stick for garnish. PINOT NOIRPinot Noir’s juicy cherry flavors and floral notescomplement hints of earth and leather for a wine thatis at turns delicate, rich, silky, subtle – and alwaysintriguing. A cool-climate grape, it does exceptionallywell in California’s breezy coastal regions.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SA refreshing, WestCoast take on theMoscow Mule, thisdrink uses Californiawhite wine insteadof vodka.VINEYARDMuLe

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SVINEYARDMuL eINGREDIENTS 4 ounces dry California white wine, such asSauvignon Blanc, Viognier or Chenin Blanc 3 ounces ginger beer 1/2 ounce fresh lime juice Ice Lime wedge for servingDIRECTIONSFill a copper mug or cocktail glass with ice.Add the lime juice and wine, and stir to combine.Top with the ginger beer and a lime wedge. Serveand enjoy. SAUVIGNON VIOGNIERBLANCAlways crisp and refreshing,California vintners like to puttheir own spin on this classicvarietal, with flavors thatrange from vibrant lemongrassand herb to tart green apple,round melon and fig.This full-bodied varietal isknown for its floral aromatics,lushness on the palate andlong finish. An array ofcomplex flavors, from apricotand orange blossom to violetand rose, gives Viognier itsirresistible allure. CHENINBLANCChenin Blanc is nothing if notversatile. Primarily a blendinggrape that adds light melon,peach, citrus and spice to drywhites and sparkling wines,Chenin Blanc is bottled byselect wineries as a crisp andrefreshing varietal.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SRasPbErryPORTSPARKLERYour Instagram-worthy party needsa cocktail that looks just as good asit tastes—and this delightful littledrink fits the bill. California leadsthe nation in production of redand black raspberries, with freshberries being available through lateNovember—or until the first bigfrost hits. If you don't have freshberries, frozen ones will workhere, too.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SRasPbErryPORTSPARKLERINGREDIENTS 2 raspberries 1 ounce California port-style wine California sparkling wine More raspberries or edible flowers for garnish,optionalDIRECTIONSAdd the raspberries and port-style wine to aflute glass, and use a long spoon or a chopstickto muddle them together. Fill the glass withsparkling wine, garnish as desired and serve. SPARKLINGThe crisp acidity of California sparkling wine pairsas easily with Tuesday night dinner as it does with aglamorous affair. Sparkling wine has been produced inCalifornia since the 1870’s, often from Pinot Noir andChardonnay grapes in the méthode champenoise.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SB ONU SReDWinEHOTCHOCOLATEA wine cocktail that doublesas dessert? You bet! Toastedmarshmallows are optional, butencouraged.

C A L I F O R N I A W I N E C O C K T A I L S for T H E H O L I D A Y SReD WinEHOT CHOCOLATEINGREDIENTS 2 cups dark or semi sweet chocolate chips 1/2 cup brown sugar, packed 1/4 cup cocoa powder 1/2 teaspoon cinnamon 1/8 teaspoon salt 5 cups whole milk 1 750-ml bottle fruit-forward California redwine, such as Merlot or Zinfandel Marshmallows or whipped cream, for serving MERLOTDIRECTIONSLuscious and approachable,this classic varietal is knownfor its fruity aromas and hintsof herbs. But don’t assume it’sall soft: the right CaliforniaMerlot can go glass-to-glasswith the biggest, boldestCabernet Sauvignon.slow cooker method: Whisk the chocolatechips, brown sugar, cocoa, cinnamon, salt andmilk together in a slow cooker set on high.Cover and allow to come to temperature (10-15minutes), then whisk again and add wine. Cookon high for one hour, stopping to whisk every 20minutes.Ladle hot chocolate into mugs and top withwhipped cream or marshmallows and enjoy.stovetop method: Whisk the chocolate chips,brown sugar, cocoa, cinnamon and salt togetherin a large saucepan or stockpot. Add milk andbring to a low simmer over medium-low heat,whisking often. Once hot chocolate is blendedand smooth (about 8-10 minutes), reduce to lowheat and add wine. Cook for 5 minutes more.Ladle hot chocolate into mugs and top withwhipped cream or marshmallows and enjoy. ZINFANDELBold and rambunctious,Zinfandel can take your palateon an odyssey of flavor, fromraspberry to black pepper,cloves and licorice. One of ouroldest and most revered vines,we’re proud to call ZinfandelCalifornia's signature grape.