Welcome to Lost Oak Winery's Blog.
Our warm spiced Roussanne is the perfect drink for a cold evening. As it is warming up, the smell of apples, cinnamon, nutmeg, and clove will fill your home, bringing you memories of Christmas and drinking apple cider fireside. Try out this recipe for a warm treat.
Warm Spiced Roussanne Recipe
- 3 bottles of Late Harvest Roussanne 2018
- 1 honeycrisp apple (sliced, but not peeled)
- 1/2 tbs whole cloves
- 1/4 cup fresh orange juice
- 1/4 tsp grated nutmeg
- 2 cinnamon sticks
- 1-2 slices fresh ginger (approx. 1 in. diameter & 1/8 in. thick, or use a vegetable peeler and shave off a couple strips.
- Brown sugar or honey to taste (optional)
- Pour bottle of Late Harvest Roussanne into a crockpot.
- Insert whole cloves into the flest part of the apple slices and put into the crockpot.
- Add orange juice, nutmeg, cinnamon sticks, and ginger to crockpot.
- Stir to combine. Heat on low for about 2 hours, do not simmer or boil. Once everything heats up you can add brown sugar or honey to taste.
- Remove the cloves from soaked apples and discard. Use the soaked apples and fresh cinnamon sticks for garnish.
- Enjoy a warm glass next to the fireplace for a holiday treat!
Mojitos are a wonderful, light drink option during the summer, especially here in Texas where it gets hot enough for you to be able to cook an egg on the sidewalk. A traditional mojito uses rum, lime, mint, and club soda. This recipe, originally created by the spruce Eats, is a variation using white wine. We recommend using Lost Oak Sauvignon Blanc or Blanc du Bois (dry or sweet works depending on your taste). Once you have chosen your wine, you will need sparkling Italian lemonade, limes, and mint. If you only have a dry wine but would like your cocktail to be a littler sweeter, you can also add some simple syrup.
To start, make sure your wine and sparkling lemonade are both chilled. Combine one 750 mL bottle of wine with 2 cups of Italian Sparkling lemonade. You will then add the juice from two limes. Use fresh lime juice versus bottled lime juice for the best results. Mix in 2-3 tspns of simple syrup if you want a sweeter cocktail. Add the mint right before serving to avoid the leaves turning brown. The original recipe recommends mincing the mint. We don't want tiny bits of mint floating around in our glass, however, so we recommend "spanking" your mint leaves. If you have a muddler, you are free to use that. If not, simply hold the leaves in your hand and smack them between both hands. Rub the mint leaves between your hands very briefly to release those oils and flavors. Then add them to your pitcher and stir to combine.
Once you're mojitos are ready, serve over ice, garnish with a lime and/or sprig of mint, and enjoy! Cheers!
White Wine Mojito Recipe