BELLINI

Blanc de Blanc bottle
  • 2/3 cup white peach puree
  • 1 teaspoon raspberry puree
  • 1 bottle chilled Blanc de Blancs

Place 1 ½ tablespoons peach puree in the bottom of a flute glass and add 2-3 drops of the raspberry puree. Add sparkling wine and serve.

THE BALLER

Dry Riesling bottle

Muddle (mash) 2 melon balls, add to glass with ice, pour Dry Riesling and serve with 2 melon balls on top. For a party, soak muddled melon balls overnight in Riesling.

IN THE SACK

Cream Sherry bottle

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and strain into a highball glass.

CLASSIC

Carpe Diem Sparkling wine bottle

Soak sugar cube in a few dashes of Angostura Bitters and place in the bottom of a tall champagne flute. Fill slowly with Carpe Diem Spumante. Garnish with a lemon twist.

THE SAGE

Riesling bottle

Rip up sage and muddle with syrup and lemon. Shake Riesling with ice and strain into martini glass. Garnish with edible flower.

SANGRIA

Burgundy bottle
  • 1 bottle of Rosario
  • 1/2 cup of Triple Sec
  • 1/2 cup of brandy
  • 1/2 cup orange juice
  • 1L bottle seltzer

Combine chopped apples, pears, peaches, limes, oranges and/or whole grapes (any fruit in season) in large pitcher with liquid ingredients and ice.