If you like white wine and herbs (as much as I do) make this homemade Bianco with icy grapes. The fresh herbs lend a woodsy flavour to the wine, not unlike Retsina; a delicious dry and earthy Greek wine. I used Howling Bluff’s Sauvignon Blanc, a great BC wine that does equally well on its own. The recipe is this easy: stuff a sprig of mint, a sprig of rosemary, and a big strip of lemon peel into a bottle of Sauvignon Blanc. Double for two bottles, which I recommend. Refrigerate overnight and pour over frozen grapes to serve. The frozen grapes keep the wine nice and chilled — perfect if you’re in the middle of a heat wave. Cheers! -bvox
Homemade Bianco with Icy Grapes
Source: Fine Cooking
- 1 lb. grapes, preferably a large, seedless variety such as Red Globe, plucked from the stems
- 2 3-inch sprigs fresh rosemary
- 2 3-inch sprigs fresh mint
- 2 bottles (750ml each) Sauvignon Blanc
- 2 3-inch strips lemon zest (pared with a vegetable peeler)
Rinse the grapes and pat them dry. Spread on a rimmed baking sheet and freeze until solid, several hours before guests arrive or overnight.
Rinse the herbs well. Open the wine bottles, stuff 1 sprig each of rosemary and mint and a strip of lemon zest into each bottle, recork, and refrigerate for 6 hours, or overnight.
To serve, set out glasses, put 3 to 5 frozen grapes (depending on size) in each glass, and pour in the chilled bianco.