Category: Wine

Ingredients

3 tablespoons pumpkin pie spice
1 tablespoon grated orange zest
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
3 quarts Chablis wine
1 (750 milliliter) bottle dry champagne, chilled

1 (8 ounce) can pineapple chunks
1 orange, sliced into rounds
1 (4 ounce) jar maraschino cherries, drained

Directions

In a saucepan, combine pumpkin pie spice and orange zest to apple juice concentrate. Bring to a boil and simmer 10 minutes. Remove from heat. In a large pitcher, combine spiced apple juice concentrate and white wine. Chill in refrigerator overnight.

Strain the wine mixture through a coffee filter, being careful not to disturb the spices which have settled to the bottom of the pitcher.

Just before serving, slide in the ice ring. Slowly pour the champagne down the side of the bowl to retain as much carbonization as possible.

To make Ice Ring: In a ring shaped mold, combine pineapple chunks, orange slices and maraschino cherries. Pour in just enough water to hold the fruit together in the ring. freeze overnight.

Ingredients

2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded

Directions

In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.

Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 1/3 cups white wine
1/3 cup honey mustard
1 1/2 cups heavy cream
salt and pepper to taste

Directions

Melt butter in a small saucepan over medium low heat. Stir in flour to thicken, then stir in wine, mustard and cream. Heat, stirring, until thickened. Season with salt and pepper and serve.

Ingredients

1 tablespoon olive oil
4 shallots, thinly sliced
2 pounds mussels, cleaned and debearded
1/2 cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup Greek yogurt

Directions

In a large pot, over medium heat, sweat the shallots in olive oil until translucent. Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.

Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. Return the pot to the heat and add the wine and parsley to the liquid. Bring to a boil and reduce by 1/3.

Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.