Mionetto MioMosa Party

Prosecco has quickly become one of my favorite bottles to always stock in my fridge.  It’s great to sip on its own, it’s an essential ingredient in a spritz, and it’s absolutely divine in a MioMosa (see what I did there, wink wink). 

When one thinks of a mimosa, the first thing that comes to mind is brunch, an association that is difficult to argue with.  The other association is orange juice, but a great prosecco like Mionetto works well with different kinds of juices.  I usually go to the store and stock up on a range of juices: pear, apricot, and mango to name a few.  

I like to set out a big bowl with ice to chill the bottles and juice in carafes so that guests can try different combinations as they wish.  

PRO TIP: Set up a separate table to get the guests moving and out of the most valuable space in your home: your kitchen.

I recently discovered that Mionetto makes the most adorable individual serve bottles of prosecco – which a great for picnics, cocktails on the go, or for sipping at parties.  Just pop one open, add a straw, and maybe a splash of juice and you’ve got a great party-ready cocktail.   

I’m really enjoying playing with different seasonal juice combinations and am really into adding garnishes that add another layer of flavor.  Jalapeno Mango Mimosas, Peach & Tarragon, Strawberry Basil… the possibilities are endless.  I am curious about green juice mimosas, perhaps that is the next mimosa frontier…
On that note, let’s pop some bottles and get this mimosa party started!

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This is a sponsored post written by me on behalf of Mionetto Prosecco. All opinions are 100% mine.
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Apple-y Prosecco Spritz

I’ve been really inspired by all the fresh apples that are in season right now, and even at the small market in our town, we’ve been getting a great selection.  Honeycrisp (my favorite for snacking), Fuji, and those gorgeous Pink Pearl apples that have a green skin and bright pink flesh. Oh my, I’ve been in heaven.  

 

I wanted to create a sparkly apple spritz in celebration of apple season, based on the King’s Landing recipe in the new Death & Co Cocktail Codex book (which you should buy if you haven’t already).  I’ve topped this apple-y beauty with the elevated Prosecco, Santa Margherita Prosecco Superiore made from Glera grapes grown in Valdobbiadene, Italy;a region that now has its own DOCG classification.  This specific Prosecco adds another layer of flavor to this cocktail, a bright, crisp, fruity flavor of apple and pear.  I wanted to add a bit more spice, so there’s a dash of star anise; as well as a bitter kick, to help balance out the sweetness.  This beautiful number is sure to be on repeat throughout the holidays! 

Enjoy!

Apple-y Prosecco Spritz

1-1/2 oz Sweet Vermouth Infused with Star Anise
1 oz Pear or Apple Brandy
¼ oz Fresh Lemon Juice
1 oz Campari
3-1/2 oz Santa Margherita Prosecco Superiore

Build in a large glass over ice.  Garnish with a lemon wheel and a few apple slices

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This is a sponsored post written by me on behalf of Santa Margherita Prosecco. All opinions are 100% mine. 

Thank you for supporting the brands that make this blog possible.

Ginger Pinot Blanc Spritz

This summer I have been working with the French Ministry of Agriculture to feature some of the products the organization represents, specifically cheese and wine (I know, my job is tough...).  Fortunately for me, all of the products they have sent for me to try out have been delicious - all the wines have been inspiring to say the least.

I wanted to try out making a few cocktails with these gorgeous French wines, and one of my favorites so far is the Ginger Pinot Blanc Spritz, made with Trimbach Pinot Blanc.  I found a lot of crisp pear and apple notes on this flavorful wine, so I wanted to pair it with ginger and mint to give it a bit of spice and herbal sweetness.  I'm really into this spritz, it's a great cocktail for sitting outside on a fall day - bright and refreshing with a hint of fall flavors.

Trying out a new format: Video!  Leave me a comment if you like this new recipe format!




Ginger Pinot Blanc Spritz
Created by Gastronomista

2 oz Trimbach Pinot Blanc Wine
1/2 oz Ginger Liqueur
1/2 oz Fresh Lime Juice
Top with Ginger Soda

Garnish with a lime wheel and a sprig of fresh mint.

Cheers!

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This is a sponsored post written by me on behalf of The French Ministry of Agriculture. All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible.

French Wine and Cheese - Is There Anything Better?

I have a serious question for you: is there anything better than wine and cheese?  Yeah, I didn't think so.

One of favorite things about visiting France is enjoying the fresh bread and local cheeses that are usually served with seasonal fruit and a delicious glass of wine.  France does a few things exceptionally well, and I have to say, cheese and wine are two of them.

Fortunately, we don't have to travel to France to enjoy some of their best products, these agricultural products are shipped all over the world!

For this post I have partnered with the French Ministry of Agriculture to pair some of my favorite French cheeses with a selection of wines they have introduced me to.  I never cease to be surprised with the quality of French wine, and unsurprisingly, these wines are no different - complex, drinkable, and all wines that pair beautifully with cheese.

For this post I wanted to create a few decadent scenes that embody the French joie de vivre with references to French art and architecture throughout the ages.  I hope you enjoy.

Champagne Guilleminot Brut Prestige with Saint-André 

In my opinion, one of the most decadent and delicious cheeses out there are triple crème cheeses, which are a more intense version of a brie.  Saint-André is a perfect triple crème cow's milk cheese that pairs beautifully with the Champagne Guilleminot, which has flavors of toasted brioche, spices, and candied nuts.  Serve with seasonal fresh fruit, such as plums, pulots, and currants and fresh baguettes.  

Château Bonnet Red with Président Unsalted Butter 

Another one of my favorite things about France is the butter.  Oh, my the butter! I always overdo it with the bread and butter when I'm there, because it's so delicious!  I'm a salt addict so I like to sprinkle salt on my buttered bread, which pairs beautifully with a glass of red wine from Bordeaux.  Château Bonnet might become my new house wine because it is so drinkable - it is light and refreshing while at the same time, full of complex flavors of vanilla, ripe fruit, and a slight smokiness.  Food helps bring out the flavors in this wine (like most European wines), the creamier the better.  The Château Bonnet Red is made from a blend of 50% Merlot and 50% Cabernet Sauvignon and is harvested from 17 year old vineyards with clay-limestone and clay-siliceous soil that gives this wine a nice acidity and minerality.  

Château Bonnet White with St. Agur Blue Cheese

It is unsurprising to learn that St. Agur is the number 1 blue cheese in France, as it is hands down one of the most delicious and memorable cheeses.  I often refer to St. Agur as a gateway cheese: its creaminess helps people learn to love the spiciness of blue cheese, a first love for many.  As they say, the first cut is the deepest.  St. Agur pairs well with many different styles of wine, but lately I have been loving it with the Château Bonnet White, a crisp and refreshing wine that is perfect for summer.  The wine is made from 55% Sauvignon Blanc, 30% Sémillon, and 15% Muscadelle, and has flavors of peach, meyer lemon, with a gorgeous floral note.

Of course, the true pleasure of cheese is putting out a gorgeous spread of a variety of cheeses, different types of breads and fruit and tasting each one with a different wine.  The possibilities are endless, and they are all delicious.

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This is a sponsored post written by me on behalf of The French Ministry of Agriculture. All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible.

Rosé Season Entertaining

In case you haven't noticed, it's gorgeous out there.  It's officially rosé season, and it's time to load up your fridge for the duration of the summer.

I love a glass of crisp, extra dry rosé, but sometimes a girl needs some bubbles!  Fret not, dear imbibers, not all bubbles require a champagne budget - there are so many amazing sparkling wines that won't break the bank.

One of my favorites as of late is Santa Margherita Sparkling Rosé, a delightfully dry wine that is wonderful for sipping in the afternoon or mixing into a summery cocktail.  It is made with a combination of Glera grapes (typically used to make Prosecco), Chardonnay, and Malbec to add color and richness.  The wine it self is not too sweet and has a slight flavor of red berries and toasted brioche.

While Santa Margherita is delightful on its own, I also tried it in a summery cocktail, a variation on a Negroni Sbagliato, but with Hendrick's Gin, Aperol, and a splash of sparkling wine.  Served over a large king cube and garnished with an edible flower, this might be a perfect summer tipple.

Unusual Sbagliato

1 oz Hendrick's Gin
1 oz Aperol
1.5 oz Santa Margherita Sparkling Rosé

Combine gin and Aperol in a mixing glass with ice.  Stir until chilled, and strain into a low ball glass with a king cube.  Top with Santa Margherita Sparkling Rosé and stir.  Garnish with an edible flower.
Enjoy!

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This is a sponsored post written by me on behalf of Santa Margherita. All opinions are 100% mine.

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Sandeman Sandeman Sour

Being a Booze Blogger can sometimes be a funny thing.  We make drinks that inspire people to imbibe, and I’ve always wondered how frequently people make my recipes at home.  Perhaps I’ll never know, but I do know that my husband has a discerning palate, and he is a critical quality check in my creative process.  He tastes everything.  The good, the bad, and the ugly.

This is a cocktail that I was thinking about for a while – how to make a twist on a New York sour with port that would make a completely original cocktail.  It was the port itself that inspired this cocktail, namely the Sandeman Tawny Porto 10 Year, which has a soft, sweet, nutty flavor.  I wanted to play on that nut-forward flavor, so I swapped out the simple syrup for homemade Orgeat syrup.  Orgeat is extremely thick so I cut it with half water, and swapped the whiskey for Tawny Porto.  I topped the cocktail with Sandeman Founder’s Reserve, the sweet and fruity port most similar to a Cabernet typically used for the float in a New York Sour. 

My husband/critic had the genius idea to add an aromatic garnish on top – finely grated toasted almonds to give the drink another layer of nuttiness, and I added dried mint flowers from the garden. 
This sour might just be my favorite yet – a lovely montage of two of my favorite ports with a tiki, nutty twist.  My critic was pleased with this cocktail, and promptly demanded another.  Happily, I obliged and mixed up two more.

I hope you enjoy this cocktail as much as I do.

Sandeman Sandeman Sour
Created by Gastronomista

2 oz Sandeman Porto Tawny 10 Years Old
1 oz Sandeman Founder’s Reserve Porto, reserved for floater
1 oz Fresh Lemon Juice
1/2 oz Orgeat Syrup
½ oz Water
1 Toasted Almond for Garnish
Dried Mint Flowers for Garnish

Shake Tawny 10 year, Lemon Juice, water and Orgeat with ice.  Strain into a chilled low-ball glass with a king cube.  Pour the Founder’s Reserve over the back of a bar spoon to float the port on the top of the drink.  Using a micro plane, finely grate a toasted almond on the top of the drink, and finish with dried mint flowers.

Orgeat Syrup

1 Cup Almonds
1 Cup Water
1 Cup Sugar

In a food processor, pulse almonds until coarsely ground.  In a pot, boil sugar, water and almonds until fully mixed.  Line a sieve with cheese cloth and place over a large bowl.  Pour the almond mixture into the cheesecloth and let sit.  Occasionally squeeze the cheese cloth to extract more of the syrup.  Transfer the syrup to a non-reactive container and store in the refrigerator. 

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This is a sponsored post written by me on behalf of Sandeman Porto. All opinions are 100% mine.

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Alto Adige Wine Region, The Land of Delicious Pinot Grigio

I have some pretty terrible associations with Pinot Grigio: bad gallery openings, architecture school, and horrible first dates (read, being in my early 20's and not knowing what to order).  No Longer, dear readers, no longer!

I'm pleased to report that I have found an amazing wine making region that produces the most delicious Pinot Grigio, the Alto-Adige region in Northern Italy.  The vineyards are located in the foothills of the Dolomite mountains, meaning, warm days and cool nights that yield wines that have higher acidity, are more herbaceous, and have a bright and fruity tartness to them.

While some people prefer to learn about wine through the grape varietal, I so much more prefer to do deep dives into wine making regions.  When I have learned about a new wine that I like, I will read up on it on websites such as Wine Folly, learning as much as I can about the soil type and the wine making styles that are common to the area.  This helps me understand why I like a particular wine, and this knowledge very often inspires me to try similar wines, and embrace new favorites into my wine repertoire.

I have tasted quite a few of the Pinot Grigios from the Alto Adige region, and my hands down favorite is the Tramin Pinot Grigio Unterebner 2015 by Cantina Tramin, a gorgeous white wine that has aromas of honeyed apricots, melon, and toasty oak, and flavors of dried pear, apricot, white flowers, honey with bright vegetal notes and an dry, oaky finish.  This "richly styled" Pinot Grigio is silky and viscous, and it is dry but full bodied.

I love drinking this wine before dinner, served with freshly cut vegetables, but it would also pair beautifully with a roast chicken and a seasonal salad.  I love the idea of drinking this wine in the summer, but it has a lot of flavor and complexity making it delightful year round.  I love finding wines that are surprising and so easy to fall in love with, and this is a wine that I'm excited to share with my friends!

I never thought I would say this, but I really like Pinot Grigio!  Seems as though I just had to find the right one!  Now, to drink my way through the region....

Tramin Pinot Grigio Unterebner 2015 - $27

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This is a sponsored post written by me on behalf of Alto Adige Wines. All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible.