Wine Recipe: White Wine Sangria with Apples, Vanilla & Honey

May 13, 2014

Recipe for White Apple Wine Sangria with Apples, Vanilla & Honey.
I have the wonderful fortune of having a father who just so happens to have a vineyard.  I just so happen to handle the marketing and graphic design aspects of said vineyard.  This means I have the odious (ha!) task of sampling the wine and dreaming up new ways to drink it.  One of my favorite varieties we make is our apple wine.  It's so warm and summery, with hints of apples, cinnamon, and sunshine.  

I searched through the yet-to-be-labled boxes of wine in my basement to find one that would be perfect.  I wasn't sure if we had any apple left, but to my delight, I found two bottles .  TWO BOTTLES!  So, I threw the first one in the refrigerator and impatiently waited for it to chill.  As I heard that delightful "pop" of the cork sliding out of the neck of the bottle, I realized something was wrong.  This wine smelled bad.  This wine smelled really bad, I mean bad bad.  I momentarily panicked that all our 2012 apple was this bad, then I realized what I'd done.  I'd opened the prop bottle.  A nice vintage of food coloring and water which smelled just... horrible.  Phew.  The wine was okay after all... however, my next bottle (of the real stuff) was room temperature and I was feeling a little impatient.  So, I did the next best thing to a nice chilled glass of wine - I made a wine cocktail!

This is a recipe for a summery, warm, sunshiny, fresh wine cocktail. 

You will need:

Apple Wine or a Sweet White Wine
Apples
Vanilla Bean Paste (you can use real vanilla beans or vanilla flavoring)
Ice
Honey
Pinch of Ground Ginger

Thinly slice your apples like so:


Add them to a glass, layering ice cubes, about 1 teaspoon vanilla paste, and if desired, 1-2 teaspoons honey.  Like so:


Top it off with white apple wine, add a pinch of ginger, stir, and enjoy!  


To make an even more refreshing cocktail, leave a few inches at the top of the glass and fill the remainder up with sparkling water. 


Recipe courtesy of Mandy over at Young Branch.