Alright, let’s get to one of my favorite topics: Wine.
I love wine. Not in a sad, “TLC intervention alcoholic” kind of way, but in a “fascinated by the entire process and love to discuss and drink it” kind of way. In fact, it was over a bottle of wine, or two, that this blog was born! We used to have a standing Monday night date where we would get together, drink wine, eat cheese snacks of some sort and experiment with face masks. Truly some of the best dates either of us have ever had.
Now that winter is fast approaching, the days of rosé wine on the patio are dwindling, and big pots of spiced mulled wine are on the horizon. However, i’m currently in-between the two seasons (hello Autumn, you beauty) and I wanted a little bit of both: a sippable wine for an outdoor picnic on those crisp fall days but with that spicy bite to it.
Hence: Chilled Autumnal Spiced Wine! This was exactly what I was looking for – it had the lightness of white wine but also the strong kick of spices. This is a perfect recipe for a crowd and can be made in advance. Even my husband liked it, after commenting “am I going to have to drink your experiment in the fridge?”. Yes, yes you do.
- 1.5 L White White (I used German Riesling but a Pinot Grigio would work nicely)
- (1) Orange Peel
- (2) Cinnamon Sticks
- (2) Star Anises
- (1) Teaspoon Black Peppercorns
- (1.5) Teaspoon Cloves
- Pour wine into a sealable container – I used two large Mason Jars
- Add orange peel and spices
- Seal and refrigerate for up to two days
- Pour and strain out spices, unless you want to run the risk of choking on a clove
- Serve and Enjoy!