Patriots Sangria Recipe

Although we review wines from all over the world, we’ll always be New England girls at heart. So it goes without saying that we’ll be rooting for the Pats at the Super Bowl, and we can’t give our full gusto without a good glass of wine! We whipped up a Patriot’s Sangria to celebrate our favorite team and hope our New England readers will enjoy it on game day.

With clear white ice cubs, fresh red raspberries and colorful blueberries, we pay homage to our team’s classic, patriotic colors in this berry sangria:

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But enough about colors – let’s talk about how to make it, and the berry-licious taste!

Ingredients: 

2 bottles of Pinot Noir

1 cup cherry brandy

A splash of soda water

Fresh Raspberries

Fresh Blueberries

Ice

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The recipe is simple: 

In a pitcher, mix the Pinot Noir and the cherry brandy. Stir and let chill (optional).

When serving, top each glass with a splash of chilled soda water. Add ice and a handful of blueberries and raspberries to capture the Patriot’s color scheme.

Last step: drink up and cheer on our boys!

We hope you  enjoy! GO PATS!

 

Wine & Cider

We know you have already been bombarded with pumpkin, apples, spice, and everything nice. But what if there was a way to combine your love for the season and wine?

Welcome back to the Half Past Wine O’clock wine lab where we enjoy experimenting and inventing simple drinks for you to try!

This time we played with the obvious fall superstar: apple cider. Some love it cold and smooth and others prefer and it hot and spicy. Fear not: you can have both.

 

Cold:

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Cider Shivers

3/4 c cold apple cider

1/2 c cold white fruity wine

top off with orange flavored seltzer

This drink was not so precise when we came up with it. Take a mason cup and fill the bottom quarter of it with white wine, add in as much cider as you like, and then top it off with some bubbly seltzer to give it some flare. Simple yet not your average cider. Experiment and tell us what you liked!

 

 

Hot:

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Cider Cinders

3/4c hot mulled cider

1/2c room temp white wine

1 tbsp rum (half a shot)

cinnamon stick for flavor while you drink

Mull the cider by infusing mulling spiced into apple cider on the stove. 2 cups of cider with a tablespoon of mulling spices at a low simmer for 15 minutes should do the trick for you and a friend. Strain the spices out of the cider and then add the other alcohols to the pot to heat up. This should only take about a minute or so. Remember you do not want the alcohol to cook off so heat it just barely! Pour your spiked cider into a mug and then throw in a cinnamon stick to flavor while you drink. Try this recipe with cinnamon or spiced liquors like fireball!

 

Stay warm and drink up!

Cheers!

feature image credit (apple photo) – ‘Taxonomy’ by Rebecca Siegel

A Broke Girl’s Guide to Revamping Cheap Wine

 

Alcohol is expensive, and you can’t always guess if you’ll love a wine or not until after you’ve paid for it and had a glass. And if you’re dedicating your entire splurge fund to this weekend’s bottle, you can’t just dump it out if it’s not the right taste for you. So what do you do with the wine that just doesn’t cut it?

Don’t worry – we got you! Here’s a few cheap tricks to help spice up that free bottle from a friend, or the one with the misleading label, that isn’t a stand up kind of wine.

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Sparklers – Mix me with Soda!

Try grabbing a soda, like Sprite or raspberry ginger-ale and mixing in with your wine. This works great with super acidic wines. Who doesn’t like bubbles?

Mulled wine – Spice it up!

Throw the wine on the stove with spices like cinnamon sticks and cloves and add some orange peels. Next, let is simmer on low for a half hour on the stove to infuse the flavors. Most of us don’t have cinna sticks on hand, so stock up on a cheap bottle of ‘mulling spices’ from the grocery store!

Flavor your Dinner – Throw that wine in a frying pan!

Luckily even bad wine is GREAT for cooking. Leave the bottle out on the counter with a wine stopper and just add it to your pan as you cook dinner that week. Wine sauce works with literally everything. Wine will ‘deglaze’ a pan, which means it prevents things for sticking and makes a sauce out of the meat or veggie juices. Check out some pinterest recipes to get inspiration or get creative and just go for it!

Wine Slushies – Frosé that bad boy.

Grab some ice, fruit, the wine, and a shot or two of harder alcohol. Blend, taste, and adjust the flavor as you like. BOOM: wine slushies. Try some apple cider wine slushies for the fall!

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Make a cocktail!

Buy some flavored nips or use whatever you have lying around and bring your wine to the cocktail lab. It’s fun discovering new drinks while just experimenting in the kitchen with juices, simple syrup, and maybe some fireball?

Bake with it! – wait what?

No really! Pour some red wine into brownie mix or add that white wine to some melting cheese for fondue. The recipes are all over the internet don’t worry!

Frozen Floats – Pop those bubbles

So you may have seen our facebook post about gelato, bubbly mosato, and some strawberries, if you didn’t, go find it because it’s delicious. Go crazy with the combinations! Take the stone dry champagne and sweeten it up with sherbet and fresh fruit!

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Finally, the Classic: Make Sangria

Sangria was literally invented by the Spanish to use old wine and turned into the most famous party drink. Sometimes the classics are the best way to go when all else fails so check out our Sangria 101 post for some beginner tips!

We hope these tips help you to better afford your wineo lifestyle and maybe help you invent the next drink of choice!

 

CHEERS!

Feature Image credit  – Robbie McConnell

New Girl GIF image credit – eonline.com

Blender GIF image credit – popkey

Poehler/Fey GIF image credit – cookiesandsangria.com

David’s Tea Sangria – Summer Sangria Series #3

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Hey Wineos! We hope that you are enjoying your summer so far! We are proud to present another Half-Past Summer Sangria Series recipe, this time inspired from Davids Tea Goji Pop Sangria.

We call ours:

Magic Dragon Sangria (David’s Tea)

*makes 6 solo cup size glasses*

Ingredients

16 “perfect spoonfuls” of Magic Dragon herbal tea from David’s Tea – we bought 2 oz of tea which was more than enough so we suggest 1.5oz 

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4.5 cups of hot water 

2 cups Stemmari Moscato (or Moscato of your choice)

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1 shot of Blackberry Liquor 

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5 oz Bacardi White Rum

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3 Clementines 

1 Pink Lady Apple 

Procedure:

  1. Divide 2 of the 3 clementines into sections and freeze pieces in Ziplock bags. 13595614_10209868728420781_8198027_n
  2. Bring water to almost boil and add tea- let steep until room temperature
  3. Pour wine, rum, liquor and into a pitcher
  4. Pour steeping tea into pitcher but DO NOT strain the loose tea out!
  5. Divide the last clementine into smaller pieces, slice apple into small pieces and add both to pitcher. 13624876_10209868728540784_552935729_n
  6. Refrigerate for at least 4 hours, leaving the loose tea inside pitcher
  7. When ready to serve, Pour sangria through a tea strainer for each glass then add frozen Clementine pieces to act as ice cubes. **If you own a David’s Tea Pitcher that has a tea strainer built in then make the whole sangria using their pitcher.** 13617952_10209868728460782_1147795539_n
  8. ENJOY!!

 

David’s Tea Logo Image Credit @ laurenmarinigh.com

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Cinco de Wineo

Happy Cinco de Mayo!!

Now we know this holiday is mainly for our tequila lovers and margarita mamas – but we have a few fun ideas to help us wineos get into the party.

DIY Mexican Fiesta

  1. Sangria Margaritas! 

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Courtesy of CHRISTINA LANE at Dessertfortwo.com

Get the recipe here!

2) White Wine Margaritas 

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Recipe from Tammilee at Tammileetips.com

Get it here!

3) Champagne Ritas! 

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Courtesy of Tracey at thekitchenismyplayground.com

Get the recipe here! 

Mayo Munchies!

OKAY in Kristen’s humble opinion EVERY celebration needs some kind of dip so here’s our fav go-to wine munchie dip

 

1) Kristen’s Easy Taco Dip 

1 bar of Philadelphia brand cream cheese

1 can of black pitted olives (cut the olives in half)

1 jar of medium “On the Border Cantina Style” salsa

1 bag of shredded mexican blend cheese

*optional 1 can of refried beans

In a baking dish, spread the cream cheese into an even layer on the bottom of the pan with a spatula. Then simply layer the beans, salsa, cheese and finally olives in that order. Then heat the dip in the over @ 375 F until the cheese melts. GRAB the Tortilla chips because this dip goes FAST

2) Spiced Mexican Brownies! 

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Grab this recipe from Anna at Garnishwithlemon.com

3) Angel Food Cake Churro Bites! 

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Check out the recipe here!

Wineo Tips!

  • Stereotypically Mexican food is known for its kick of spices so to combat that party in your mouth grab a sweet wine! (Wait what?) No really! Sweet wines like Moscato, Late harvest wines, German Riesling, California Roses, Lambrusco, or even Prosecco go GREAT with spicy foods.

 

  • Cheesy and rich foods are also the center of attention at any party. To wipe those flavors off your palate don’t forget that an acidic or tart wine would be your savior! Reach for that Sauv Blanc, pinot gris, or even a young pinot noir!

 

  • Mexico Represent! Jump into the adventure and try some Mexican grown wines with grape varieties like Tempranillo and Nebbiolo! (These grapes are also grown in other countries too) Look for Baja wine country or Guadalupe Valley on the labels. Check out Wine Enthusiast’s article all about the Mexican Wine Revolution!! 

 

Bottoms up wineos!!

 

 

 

 

Getting cold? – Warm Wine Drinks

It’s January!

….. AND we are all starting to feel frosty. When the ‘alcohol blanket’ isn’t enough and you actually need to get warm fast, here’s the post dedicated to you.


 

Warm Wine Drinks 

Kuhano Vino – from Saveur Magazine

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  1. Heat 10 whole cloves and 4 star anise until toasted in a 2 quart pan over med-high heat (1 – 2 min)
  2. Add 4 cups of your favorite red wine, 1/4 cup honey, 1/2 tsp grated nutmeg, the peel of 2 oranges and 2 cups of water. Bring to a boil.
  3. Reduce to medium heat and simmer for 10 minutes
  4. Serve in mugs with orange slices and star anise
  5. Serves 2-4 people
  6. *fruity red wine works best according to the magazine and the flavor is richly spiced* 

 

 

 

 

The Wassail – from Saveur Magazine (WARNING this recipe takes a little over an HOUR to make) 

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  1. Preheat oven to 350 °F
  2. Place 6 cored apples into a baking dish with 2 1/2 tablespoons of light brown sugar in each apple center.
  3. Pour 1 cup of water into the baking dish and bake the apples for 1 hour.
  4. In the meantime, toast 15 allspice berries, 15 cloves, and 6 cinnamon sticks in an 8 quart saucepan over medium-high heat.
  5. Add 1 cup of madeira wine, 1 cup unsweetened apple cider, 2 teaspoons of ground nutmeg, 1 tablespoon of ground ginger, Three 16oz cans of ale, one 750ml bottle of hard cider, and the peels of 2 oranges.
  6. Bring this mixture to a boil.
  7. Reduce the heat to medium and simmer for 1 hour.
  8. Add the apples from the oven and whatever leftover liquid is in the pan and simmer for another 10 minutes.
  9. Serves 12

 

Mulled White wine and Pear – from Food 52 

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  1. Add 1 bottle (750ml) of dry or off-dry white wine (ex: Riesling), 1 piece of star anise, two 1-4 in slices of fresh ginger, 3 green cardamom pods, 3 whole cloves, and 3 to 4 tablespoons of honey into a saucepan.
  2. Bring mixture to a simmer over medium heat then turn off the heat and let sit for 15 to 20 minutes
  3. taste the mixture to see if it needs more honey ( add what you like) then re-heat until just steaming
  4. Remove from heat and add 1/4 cup of pear brandy
  5. garnish each drink with a slice(s) of an asian pear.
  6. Serves 4

 

Classic Mulled Wine – from Gimme some Oven 

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  1. Combine all of the following ingredients into a large non-aluminum saucepan:
  2. 1 (750 ml) bottle of dry red wine
    1 orange, sliced into rounds
    1/4 cup brandy (optional)
    1/4 cup honey or sugar
    8 whole cloves
    2 cinnamon sticks
    2 star anise
  3. Bring mixture to a simmer over med-high heat (don’t boil you will evaporate the alcohol!)
  4. Reduce heat to med-low and simmer for 15min to 3 hours. Strain and serve with whatever garnishes you like.
  5. Serves 4 to 5

Hot Glögg from Saveur Magazine (Warning this recipes takes 2 hours) 

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  1. Combine all of the following ingredients into a large saucepan:
  2. 2 bottles dry red wine
    12 bottle of Port wine
    1 cup vodka
    14 lb. dried figs, sliced
    14 lb. raisins
    2 oranges, peel ribbons and juice
    8 oz. light brown sugar
    2 star anise
    4 Indonesian long peppers
    5 cloves
    7 cardamom pods
    3 cinnamon sticks
  3. Bring mixture to a simmer and stir occasionally
  4. Remove from heat and let sit for 2 hours
  5. Strain and re-heat to serve
  6. Serves 8 to 10

 

Hot Honey-Pomegranate Wine – from Food 52 

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  1. Combine all of the following into a saucepan, crockpot, or dutch oven:
  2. Bottle of Red Wine (low-mid range Zinfindels and Cabs work well)
  3. cups pomegranate juice
  4. 1/4 cup honey
  5. Cinnamon Stick (Mexican cinnamon is particularly nice)
  6. teaspoon whole clove
  7. Warm over low heat but do not boil! Stir well to dissolve the honey
  8. Serve warm and garnish with a cinnamon stick

 


The Grand Finalé drink!

Bittersweet Red Wine Hot Chocolate – from Saveur Magazine 

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  1. Bring 6oz of chopped bittersweet chocolate and 1/3 cup of fruity red wine (like Pinot Noir) to a simmer in a 1 quart saucepan over low heat.
  2. Whisk until chocolate is melted (about 3 minutes)
  3. Add 2/3 cup of water, 1 cup of milk, and 1 pinch of kosher salt.
  4. Bring to a boil while whisking for 3 minutes
  5. Serve in mugs with sugar on the side in case you want it sweeter.
  6. Serves 2

 

 

 

 

Let us know what you think about our warm wine recipe finds!

Stay warm my Wineos!

Feature Image Credit – CC aya padrón