A Fresh Take on Moscato 

dry Moscato and salad
Dry Moscato paired with sautéed vegetables, crispy prosciutto, and ricotta

It’s a familiar cycle: a trend is cutting edge, it becomes popular, and then it’s overexposed. It happens in music and fashion, but it can happen in wine as well. This was the case with rosé, which was as maligned in the early 2000s as it is now adored. This is also the story of Moscato. 

Don’t judge the bottle

Moscato is the Italian word for wine made from grapes in the Muscat family, often Muscat Blanc. Around 2010, Moscato sales skyrocketed in the U.S. The majority of the wine sold was simple and sweet, and sometimes lightly sparkling. This is the image of Moscato lingering in our collective memory, but it’s not the whole story. Muscat Blanc can also be vinified into a still, dry wine. Dry expressions, like the Blue Apron 2021 Lucas & Lewellen Moscato, are powerfully aromatic, refreshingly acidic, and exceedingly food-friendly. 

Dry Moscato in the glass

Look for these classic aromas in your pouring of Moscato 

  • Lemon 
  • Orange 
  • Peach
  • Orange Blossom
  • White Flowers 

Dry Moscato at dinnertime

Moscato’s lush fruit flavors and tart acidity make for easy pairing. These are some of our favorite meals to pair with dry Moscato.

Try serving the salad component of this dish as an appetizer. The fresh herbs are the is the perfect complement to aromatic Moscato.

The lemony yogurt and pops of sweet raisin in this stuffed poblano pepper will play nicely with Moscato’s lemon and ripe fruit flavor profile.

For a light dinner, try a glass of dry Moscato alongside this green farro salad. The bright herbs and roasted vegetables will get a lift from Moscato’s tart acidity.

Try our new dry Moscato wine 

The 2021 Lucas & Lewellen Moscato comes from old vine grapes grown in the Don Miguel vineyard, where rocky-clay soils, cool temperatures, and a long growing season yield exceptional Moscato. The old vines yield fruit with concentrated flavor, creating an aromatic and complex wine. This example fills the glass with stone fruit aromas and flavors. 

Try this bottle for yourself! Find it in the Blue Apron Market.

Easy Thanksgiving Wine Pairings

thanksgiving wine pairing
These wine parings will make your turkey taste even better

As soon as you have your Thanksgiving menu figured out, it’s time to start thinking about the wine. Wether you’re planning to have one glass for a toast, or to fill the table with multiple bottles, this easy guide to Thanksgiving wine pairing will make your meal taste even better.

A Guide to Thanksgiving Wine Pairings

There are a lot of different flavors on a Thanksgiving table. There are rich and buttery mashed potatoes, tart cranberries, and sugary sweet potatoes. Finding one wine to go with all of those dishes can be complicated. The best place to start is by thinking about your (and your guests’) preferences. Depending on which element of the meal you’re focused on, there are multiple red and white wine pairing that could work. If you know what you like, you can narrow it down a bit.

If you want to take the work out of this process, Blue Apron has put together a bundle of our Holiday Feast Favorites.

white and red wine for thanksgiving

White Wines for Thanksgiving

Thanksgiving dinner is a very flavorful meal. That’s an important thing to keep in mind when picking your Thanksgiving wine pairing. Some white wines are very light and delicate. While they may pair nicely with fish and vegetables, they would be overpowered by the food on turkey day. Look for a rich and creamy white that will stand up to the flavors in those mashed potatoes. Here are a few wines to look for:

Best All Around White Wine for Thanksgiving: Chenin Blanc

Chenin blanc is an extremely versatile wine. Depending on how it’s made in can be sweet or dry, subtle or exploding with fruit. A dry Chenin Blanc will be at home on your Thanksgiving table if you’re a big fan of Turkey. The delicate fruit will complement light and dark meat perfectly.

Best White Wine for Mashed Potatoes: Chardonnay

If mashed potatoes are your favorite dish, consider pairing with Chardonnay. Chardonnay has a rich and buttery flavor of its own, and will play nicely with your creamy spuds.

Best White Wine for Vegetables: Sauvignon Blanc

A refreshing Sauvignon Blanc will enhance the bright herbaceous notes in roasted Brussels sprouts and other vegetable side dishes. 

Red Wines for Thanksgiving

Best All-Around Red Wine for Thanksgiving

A fruity, medium-bodied wine like Grenache is versatile and can stand up to a variety of flavors and spices without being too overpowering.

Best Red Wine for Turkey: Pinot Noir

If you like spooning cranberry sauce onto your turkey, this is for you. The ripe red fruit in a good pinot noir (like the one in the Blue Apron Holiday Favorites wine bundle) will add a little zing to your whole meal.

Best Red Wine for Sweet Potatoes: Zinfandel

A bottle of zinfandel has almost as many flavors as a Thanksgiving dinner. Drink this if you’re the type of diner who doesn’t really mind if your food touches. This big, luscious, fruit wine will stand up to just about anything on the table, and work especially well with sweet potatoes.

The Art and Science of Wine

Sometimes, career paths take unexpected turns. Dawna Darjean Jones loves science, but after several years of working in research, she learned she didn’t want to spend her life in a lab. Her journey to winemaking took her through multiple states, and to the highest rungs of education. Her goal was to find a career that challenged and excited her, introduced her to new people, and worked for her family. Today, she’s accomplished all of that, and created some delicious new wines in the process. Read about her journey, and then find her Chenin Blanc and a robust rosé on the Blue Apron Market.

Dawna Darjean Jones in the blending room
Dawna Darjean Jones at work

Q How did you ultimately choose winemaking as a career? 

A When my family relocated to Texas, it was time for me to make a career change. I wanted to find something that made me feel just as my last job in National Security did. The only thing that I kept coming back to was wine. I had spent time on vineyards doing research, and I loved it there. I felt free, the air was clean, the sunshine was good for me, and I loved meeting the people. I missed California, and I wanted to be part of that again, even though I was moving to Texas. Things fell together when I figured out a way to balance traveling back and forth to California while primarily living in Texas with my family. 

Q What’s your favorite part of your job? 

A My favorite part of the job is harvest, and the smell of fermentation. I can’t get past that smell, it was one of the things that drew me into winemaking. I got my first whiff of fermenting wine in 2010, the year my daughter was born. I simply fell in love with the aroma of fermenting wine while I was pregnant with her. I think I loved it so much because all I could do at that time was smell wine! To this day, I still love that smell. It signifies the beginning. Fermentation is the beginning of everything for wine. 

Q How would you describe your approach to winemaking?

A I wish I could say winemaking was just about understanding science, but there is a lot of art there, too. My wines are inspired by tradition, but not bound by it. When I blend a wine, I like to really taste each component individually, and think about what would enhance it. I want to make wines that you’d be happy drinking on their own, long after you’ve finished dinner. My wines are something both a connoisseur and a novice would enjoy. 

“If I can encourage another generation of winemakers, then my purpose is served.”

— Dawna Darjean Jones

Q:  What impact would you like to have on the wine world?

A I want to feel like I’m opening up the wine world to those for whom it has been invisible. It’s really fulfilling to feel like you’re passing the torch to someone else. I feel like I have passed the torch by generating some interest—especially for minorities and women. For African Americans, winemaking isn’t traditionally a field that people think about going into, or even consider as an option. Since beginning my wine career, so many young women have reached out to me to ask how I got here. I do my best to answer them, because I want them to understand what’s possible. There are a lot of young women who now think about winemaking as a valid scientific career option. 

What to Do with Frozen Wine

not yet frozen wine

One of the fastest ways to chill wine is by wrapping it in a damp towel and sticking it in the freezer for about 30 minutes. It’s the perfect way to cool a bottle of white or rosé quickly, unless you forget to set a timer. If that 30 minutes turns into an entire evening, you’ll end up with a bottle of ice. Here’s what to do with accidentally frozen wine. 

What Happens When Wine Freezes 

Alcohol and water have different freezing temperatures. As the temperature of your bottle drops lower and lower, the water will begin to freeze, but the alcohol will separate and remain liquid. If your bottle of wine is only partially frozen, don’t drink the liquid portion: it will have a stronger alcohol concentration! 

Water expands as it freezes. As ice crystals form, the pressure from the expansion could begin to force the cork out of the bottle, or cause it to crack. This might expose the bottle to oxygen. For this reason, it’s best to use a thawed out bottle of wine within a few days. 

chilled wine

How to Use Frozen Wine 

The good news is that frozen wine isn’t ruined. Once the bottle has thawed, it’s still perfectly good for cooking or drinking. Just thaw it out in the refrigerator and drink it within a few days. 

Frozen Wine Does Not Equal Frosé 


Frosé is a slushie made with rosé, fruits, and sometimes liqueurs. In bars, frosé is made by agitating the ingredients in a slushie machine while chilling. This agitation prevents large ice crystals from forming. Wine frozen in a bottle will form large ice crystals, and won’t be pleasant to drink in a partially frozen form. If you want to make frosé with your frozen wine, start by letting it thaw completely. Then, pour it into a shallow dish, freeze for several hours, and blend with your choice of flavorings following this technique.

Looking for the perfect bottle to chill in the freezer? The Blue Apron market has all the red, white, and rosé that you need.

How to Store Wine and Prevent Damage

open red wine

The classic advice for how to store wine is this: keep your bottle on its side in a cool dark place. Why is this the key to keeping bottles safe? To prevent damage, unopened wine should be kept away from light, heat, and oxygen. Using the above method to store wine protects your bottles from all of those elements at once. Here’s how it works. 

Why cool? 

Prevent heat damage in wine

If wine is exposed to too much heat, it will effectively cook. This process is known as “maderization.” Maderized wines will taste more like raisins and almonds than ripe fruit. While these flavors might be appealing when they’re intentionally created in a dessert wine (like a Madeira), they’ll be off-putting in your dry table red. 

Prevent cold damage

Have you ever attempted to quickly chill a bottle of wine in the freezer, only to wake up the next morning and find a frozen bottle? We’ve all been there. Extreme cold, either from a freezer or an over-achieving fridge, can result in wine damage. 

Liquids expand as they freeze. In a bottle of wine, the pressure created by this expansion will begin to force the cork out of the bottle, effectively opening the wine. This exposes the wine to oxygen, meaning it will begin to spoil. 

In addition to cork damage, freezing will separate the water from the alcohol and other elements of wine. While water freezes at -32ºF, pure alcohol freezes at -173ºF. That means that as the water solidifies, the alcohol remains liquid on top. Likewise, the proteins and acids in wine will not freeze, and will be forced together. This process can cause the acids to crystalize and form sediment. 

Frozen wine isn’t spoiled, but it will lose a bit of its original character. This wine would still be great for cooking

open white wine

Why Dark?

Prevent light damage

Direct sunlight can easily damage wine, especially if it’s in a clear bottle. This condition is called “light strike,” and it occurs when the sun’s UV rays activate naturally-occuring acids in the wine. The UV rays catalyze a reaction that creates an off-putting, sulfurous smell. This wine is spoiled.   

Why on its side? 

Prevent oxygen damage

Oxygen and wine have a complicated relationship. Oxygen is what causes wine to age and mature. Corks are naturally porous, and their ability to slowly introduce oxygen over time allows wines to continue to develop once bottled. 

Oxidized flavors in wine aren’t inherently bad. Some wines, like many sherries, are intentionally aged with oxygen while they age to bring out nutty flavors. In those cases, oxidation is wonderful. However, if the cork is compromised, or an open wine is stored incorrectly, a wine can oxidize in the wrong way. This will change the flavor of a normally bright, juicy, and fruit wine into a mellow and nutty wine.

This type of cork damage can occur when a wine is stored standing upright for an extended period of time. Improper storage will cause the cork to dry out and crack, exposing the wine to oxygen. Storing wine on its side means that the liquid in the bottle will come into contact with the cork, keeping the hydrated and the wine safe. 

Prevent breakage 

This one is a little bit obvious, but wine bottles are glass, and they can break. Wine stored on a rack on its side can’t be easily tipped over and broken. Avoid recklessly stacking bottles, and if you’re going to store several bottles on a shelf, make sure it is anchored to the wall and can hold the weight.  

How to store open wine 

Once you’ve opened a bottle, you can forget about these rules. First, re-cork your open bottle to minimize oxygen exposure. Then just store open red wine or open white wine in the refrigerator for up to one week.  


Tip: Don’t store wine above your fridge! Refrigerators expel heat, and bottles stored on top of a refrigerator are at risk for heat damage.

Need to stock up? Order wine delivered to your home today.

A Guide to Cooking with Wine

chicken thighs cooked in wine
Chicken thighs braised in white wine

Cooking with wine is a great way to add complexity to sauces, soups, and braises. This is a crash course in cooking with wine, designed to help you figure out how to choose a bottle and what to do with it. 

What type of wine should I cook with?

When it comes to choosing a wine the golden rule is this: don’t cook with anything that you wouldn’t want to drink. It’s simple! If you don’t enjoy the flavors of wine in the glass, you won’t enjoy them in your dinner. 

Cooking wine vs. Wine

The “cooking wine” that you’ll find in grocery stores next to the vinegars won’t provide the flavor you need. To be marketed as a food item, this wine is often full of extra salts and other ingredients. 

Does all of the alcohol really cook off? 

Alcohol starts to evaporate at 172°F. That’s much lower than the boiling point of water, which is 212°F. However not all of the alcohol will instantly evaporate the moment your dish starts to simmer. Exactly how much alcohol evaporates depends on heat, cooking time, and the surface area of the cooking vessel. It is generally estimated that between 60% and 95% percent of the alcohol added will cook off. 

Don’t forget fortified wine 

Fortified wines are wines that have been fortified with the addition of a stronger alcohol. These are wines like sherry, Madeira, and marsala. These wines are often aged with some oxygen exposure, which gives them a rich and nutty flavor profile, they can add wonderful complexity to soups and creamy sauces.

How to Cook with Wine

cooking three dishes with wine
Deglazed Pinot Noir pan sauce, red wine-poached cherries (recipes below), and braised chicken thighs

Braise 

Braising is a low and slow cooking method that yields tender delicious meats and vegetables. Braising starts by searing meat and or vegetables until they are brown, covering in liquid, and then cooking slowly using low heat.The liquid that you choose will have a big impact on the flavor of your finished dish. Common braising liquids include broth, wine, beer, and juice. 

Using wine in your braising liquid will add a complex depth to your finished product. Choose a red wine to stand up to the flavor of rich meats, or a white wine to complement delicate chicken and vegetables. 


Deglaze

Deglazing is a simple way to maximize flavor. This technique saves you effort by capitalizing on the work that you already did while you were cooking your main dish. After searing up a protein, you’ll notice some dark caramelized bits stuck to the bottom of the pan. This layer is called the fond. It might look like a stain, but it’s actually super-concentrated with flavor. Deglazing incorporates the fond back into the dish by dissolving it in a liquid like stock or wine. 

To make a pan sauce by deglazing, start with the pan over low-heat. Add a pat of butter and a glug of wine. Then simply stir until the wine is reduced, and most of the caramelization has become unstuck from the pan. Spoon this over your main dish, and any weeknight dinner will feel like a special occasion. 

Try deglazing at home with this Pinot Noir Pan Sauce recipe

Cook Time: 10-15 min

Serves 2

Ingredients: 

  • Your Favorite Protein (2 Steaks, 2 Chicken Breast or Thighs, 2 Pork Chops) 
  • 1 shallot, minced
  • 1 cup Blue Apron Pinot Noir (Such as the 20186 Anthesis)
  • 2 oz chicken stock
  • 4 Tbsps butter
  • Optional: ¼ tsp sherry or red wine vinegar

Method: 

  1. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Cook your desired protein. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 
  2. Add 1 teaspoon of olive oil to the pan of reserved fond. Add the minced shallot. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. 
  3. Add the wine (carefully, as the liquid may splatter). Cook, stirring occasionally, 7 to 9 minutes, or until the liquid has reduced to about 1 to 2 tablespoons. 
  4. Add the chicken stock. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has reduced by half. 
  5. Turn off the heat. Add the butter and vinegar (if using). Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired. Enjoy!

Poach 

Poaching is a gentle technique that involves cooking a protein, vegetable, or fruit in liquid over medium heat. Poaching is done at a much lower temperature than boiling, resulting in a more tender final product.

Wine-poaching is a variation of this technique where the protein or vegetable is simmered in wine. Using wine in this application will add a pleasant fruitiness and beautiful color to your dish.

Try this method with this recipe for Red Wine-Poached Cherries

Prep Time: 10-15 minutes

Cook Time: 35 to 45 minutes

Serves: 8 to 10

Ingredients:

  • 1 lb cherries
  • 1/2 tsp black peppercorns
  • ½-inch piece ginger
  • 1 piece cheesecloth (4-inch by 4-inch)
  • 1 cup water
  • 1  500ml bottle of Blue Apron Red Wine or any French Syrah (we recommend Domaine du Maridet GSM of Languedoc-Roussillon)
  • 1 cup sugar 
  • 1 tsp red wine vinegar
  • Ice cream, mascarpone cheese, whipped cream, or goat cheese (to serve)

Method:

  1. Stem and pit the cherries, reserving both the stems and pits. Place the stems, pits, peppercorns, and ginger on the piece of cheesecloth. Tie tightly into a pouch (or sachet).
  2. In a medium pot, combine water, wine, sugar, and sachet. Heat to a simmer, then turn down to low. Add stemmed and pitted cherries and cook 20 to 30 minutes, or until tender. 
  3. Reserving the liquid, strain the poached cherries; transferto a large jar or airtight container and set aside. Return the reserved liquid to the same pot. Heat to boiling on high. Cook until the liquid has reduced by 2/3 and begins to coat the back of a spoon. Turn off the heat. Stir in the red wine vinegar. Pour the liquid over the poached cherries. Cool completely.
  4. Serve the poached cherries (including any liquid) over ice cream, mascarpone, whipped cream or goat cheese. Cherries will keep stored in the jar in the refrigerator for up to 1 month. Enjoy!

The easiest way to cook with wine? Just have a glass while you prepare your meal. Get your new favorite wine delivered to your home with Blue Apron.

Braised Chicken Thighs with White Wine and Capers

Braised chicken thighs with white wine
Braise it in wine, then pair it with wine

If you’re looking for a new idea for a chicken dinner, consider this. These braised chicken thighs are tangy, tender, and full of flavor. Braising in white wine brings in extra complexity to help you create a satisfying dinner with a short ingredient list. You can use any dry white wine that you like, just don’t forget the golden rule: if you wouldn’t drink it, don’t cook with it.

Recipe: White Wine-Braised Chicken Thighs 

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons all-purpose flour
  • 1 shallot, sliced 
  • 4 cloves garlic, sliced 
  • 1 cup dry white wine 
  • 1.5 cups chicken broth or stock
  • 1 tablespoon capers
  • 1 lemon, sliced and deseeded 
  • 4 sprigs thyme
  • 2 bay leaves

Directions:

1. Preheat the oven to 375°F. Pat the chicken dry with paper towels; season with salt and pepper generously on both sides. Dust lightly with the flour.

2. In a large, oven safe pan (nonstick, if you have one), heat 2 tablespoons of olive oil medium-high heat until hot. Add the seasoned chicken, skin side down, and cook 8 to 10 minutes, or until browned. Flip and cook 4 to 5 minutes, until browned, but not necessarily fully cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off any excess fat, leaving about 1 tablespoon in the pan. 

3. Heat the pan of reserved fond on medium. Add the sliced shallot and cook, 1 to 2 minutes, or until translucent. Add the sliced garlic and cook for 30 seconds to 1 minute, or until fragrant. Add the wine (carefully, as the liquid may splatter), and cook, scraping up any fond, until the wine has reduced by half. 

4. Add the chicken broth, capers, lemon slices, thyme and bay leaf to the pan. Heat to boiling on high. Carefully add the browned chicken back to the pan, skin-side up. Turn off the heat. Place the pan in the oven and cook, uncovered, 30 to 35 minutes, or until the chicken is cooked through and tender. Remove the pan from the oven.

5. If you’d like a slightly thicker sauce, remove the finished chicken from the pan and reduce the sauce until it’s a desired consistency. Enjoy!

Make Mulled Wine with This Easy Recipe

Winter may be cold, but at least it’s cozy. These dark months offer up unlimited opportunities to pile on the blankets, grab a book, and fill up a mug with your favorite hot drink. This year we’ll be sipping on this mulled wine that we’re cooking up with this easy mulled wine recipe. 

This warming drink is spiked with spices and simmered until it’s deliciously fragrant. If you’re concerned about any alcohol boiling off, follow Chef Tim Kemp’s advice and add in some brandy while your beverage is brewing. Once you finish off the pot, try making a hot toddy for the next round. 

If you’re looking for the best wines for mulled wine, we’ve got you covered. Our mulled wine favorites package is full of perfect reds. 

mulled wine spices
Cinnamon, cloves, star anise, and oranges can all be used to flavor mulled wine

Easy Mulled Wine Recipe 

Serves: 2-3, Cook time: 20 min

  • Ingredients:
  • 1 (500ml) bottle of any of red Blue Apron wine 
  • 1 orange
  • 8 whole cloves
  • 2 cinnamon sticks
  • 1 (2-inch) piece of unpeeled ginger
  • ¼ cup maple syrup
  • A pinch of salt
  • ½ cup of brandy (optional)

1. Slice the orange into four sections, and stud each slice with two cloves. Just press the whole clove into the white of the orange. 

2. Cut the ginger into 4 slices. 

3. In a small pot, combine one bottle of BA wine, the sliced ginger, the studded orange slices, two cinnamon sticks, ¼ cup maple syrup, and a pinch of salt. If you want a little extra oomph, add in the ½ cup of brandy. 

4. Heat on medium heat to bubbling, then turn down to low and simmer for 20 minutes. 

5. Divide the warm wine into mugs (discarding the used orange, ginger, and cloves). Cozy up and enjoy!

A Wine Spritzer for Every Summer Occasion

wine spritzer
Doesn’t that look refreshing?

Oh, to be lounging in the sun drinking cocktails. For long summer days, a wine spritzer is pretty much the perfect drink. It’s light and refreshing, and crucially, it’s low-alcohol. That makes it ideal for drawn out afternoon picnics or barbecues where the laid back atmosphere might call for more than one drink. At its core, a wine spritzer is just wine and seltzer, and even this simple version is delicious. Of course, there are countless more elaborate variations to try, including the trendy Italian aperitivo, the Aperol spritz. Our version incorporates summer berries for a light floral sweetness. The optional liquor brings in additional complexity and depth. 

Ingredients:

  • 1 bottle of BA white wine (500ml)
  • 4 oz. strawberries, sliced
  • Juice of 1 Lemon
  • 500 ml seltzer water 
  • 4 oz liquor, (optional)  Options include: sweet or dry vermouth, Campari, Aperol, Kirsch, Lillet, Maraschino Liqueur, or Triple Sec

Method:

  1. Combine all ingredients in a large pitcher.
  2. If desired, add your 4 oz liquor for additional herbal flavor and complexity. 
  3. When ready to serve, pour mixture over glasses of ice. Fill half-way and finish by topping with seltzer water.
wine spritzer wine pairing
Pairing made easy

Ready to try making a spritzer at home? Order a summer sampler of Blue Apron white wine.

Chill out with a Glass of Sangria

sangria recipe
Tall, dark, and fruity

Sangria is a cocktail made of guidelines, not rules. In Spain, every restaurant has their own house version, and no two recipes are alike. If you have any assortment of herbs and fruits on hand, you can make sangria. It’s so flexible that it can be made with either white or red wine. No matter what your taste preferences are, this is the perfect drink to help you slow things down a bit. If you’re not sure where to start, try out the red and white sangria recipes below. Pour a glass and honor the Spanish traditions of snacking on assorted salty foods, lingering around the table, and indulging in a little siesta. 

Mint-Berry Red Wine Sangria 

Serves 4 

Ingredients:

  • 3 oz raspberries
  • 3 oz blackberries
  • 6-8 mint leaves
  • 1 Tbsp sugar
  • 1 lemon, thinly sliced
  • 1 bottle Blue Apron red wine (500ml)
  • Optional: 2 oz brown spirit of choice, such as brandy, whiskey, or rum
  • seltzer 

Method: 

  1. In a jar or pitcher, combine the raspberries, blackberries, mint leaves (tearing before adding), sugar, and sliced lemon. Muddle for 30 seconds.
  2. Add the wine and stir to combine. Stir in the brown spirit of your choice (if using).
  3. Chill in the refrigerator for at least 1 hour. 
  4. To serve, fill a glass with ice. Fill the glass ⅔ of the way up with the sangria. Top with the seltzer. If desired, garnish with a spoonful of the muddled fruit and mint from the pitcher. Enjoy!

Peach-Basil White Wine Sangria Recipe: 

Serves 4 

Ingredients:

  • 1 peach, sliced
  • 6-8 basil leaves
  • 1 Tbsp honey
  • 1 lime, thinly sliced  
  • 1 bottle Blue Apron white wine (500 ml)
  • Optional: 2 oz spirit, such as vodka, tequila, or gin 
  • seltzer

Method: 

  1. In a jar or pitcher, combine the sliced peach, basil leaves (tearing before adding), honey, and sliced lime. Muddle for 30 seconds.
  2. Add the wine and stir to combine. Stir in the spirit of your choice (if using) for a stronger, less sweet sangria. 
  3. Chill in the refrigerator for at least 1 hour.
  4. To serve, fill a glass with ice. Fill the glass ⅔ of the way up with the sangria. Top with seltzer. If desired, garnish with a spoonful of muddled fruit and basil from the pitcher. Enjoy!
Wine choices made easy

Ready to try making a glass of your own? Order the sangria sampler pack from Blue Apron.

Explore a World of Pinot Noir

The grape presents a different style of wine everywhere it’s grown—which is why it’s beloved.

October deliveries IMG

Great wines may be memorable, but great Pinot Noirs are unforgettable.

This is because—wine nerds generally agree—Pinot is best at capturing the essence of the place and season in which the grapes grew. Try a Pinot made of grapes from a vineyard planted on one side of a road and it’ll smell and taste distinct from the wine made on the opposite side. Not better or worse, just different expressions of similar times and places—like a director’s films or an author’s books.

That’s why exploring Pinots from around the world is so delightful: There’s always a new deliciousness to discover—whether it’s from one region to another, or just across the street.

Burgundy, France

shutterstock_733587316 (1)What Pearl Jam is to Seattle, Pinot Noir is to Burgundy. Burgundy reds, all Pinot Noirs, are beloved for their perfect balance of bright, red-fruit flavors and an earthy, mushroomy character.

For centuries monks grew Pinot throughout the region and carefully assessed the soil composition, sun exposure, vine health and wine quality of each plot of land. The village-by-village classification of the vineyards they developed is still adhered to today.

 

 

 

California

shutterstock_108960833 (1)California’s top Pinot spots are Sonoma and Santa Barbara. They’re 400 miles apart, but the climates are similar: warm days with cool, Pacific-influenced evenings (ideal growing conditions). Both Pinots have concentrated red- and black-fruit flavors; however you’ll find darker, richer wines in Santa Barbara.

Fun fact: Pearl Jam lead singer Eddie Vedder’s favorite wine is a Sonoma Pinot Noir.

 

New Zealand

new zealandAll the wine regions grow Pinot Noir, particularly in the cooler areas. The most acclaimed wines come from Martinborough, on the North Island, and from Marlborough and Central Otago on the South Island. Central Otago Pinots are the darkest and richest, but all New Zealand Pinot Noirs are lauded for their melding of intense, bright fruit flavors with a savory, herbal note.

 

 

Oregon

OregonThe Pinot-vineyard-packed Willamette Valley extends south from Portland about 100 miles. Oregon Pinots vary from light and bright to dark and rich, but as a whole they are considered the most Burgundy-like in the New World. That’s why so many French winemakers moved to Oregon to make wine.

 

 

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Wanderlust for Wine: The Best Regions to Visit

These are the world’s best wine regions to visit and enjoy a memorable experience.

meridian sign

Planning a vacation? Be sure to build in time to visit a nearby wine region. Here are some of the best for discovering and learning about new wines — or just having a great time in the countryside.

Willamette Valley, Oregon

willametteAn hour’s drive south of Portland, Willamette is Pinot Noir paradise—with more than 500 wineries. But the region retains its laid-back, welcoming farming-community charm. Best of all, it’s a beautiful, scenic spot to spend a weekend.

Visit: Adelsheim Vineyard, Archery Summit, Benton-Lane, Domaine Serene, Ponzi, Sokol Blosser, WillaKenzie Estate

Tip: Visit in summer (the season is short), and try to spend part of your time biking between wineries to enjoy the views and cool breezes.

Napa Valley, California

Napa

The top wine destination in America is bucolic, yet offers luxury seemingly at every turn. Napa wineries are spread out, so pick up to three to visit per day and enjoy your time at each—especially ones that offer not only great Cabernet Sauvignon but great views of the valley.

Visit: Alpha Omega, Cade Estate, Cakebread, Corison, Duckhorn, Newton Vineyard

Tip: Visit wineries that require reservations and/or charge a fee for tasting. Free spots tend to be crowded and serve inferior wine.

Champagne, France

ChampagneReims, the city at the heart of the world’s premier sparkling-wine region, is a quick train ride or drive from Paris. It’s easy to get to several Champagne houses, and a few are walking distance from the town center.

Visit: Domaine Pommery, Ruinart, Taittinger, Veuve Clicquot

Tip: Do some online research to find a small producer — often called Grower Champagnes — that accepts visitors. There might be a language barrier, but the bubbly will taste better.

Rioja, Spain

riojaAs one of Europe’s most historic wine regions, Rioja offers medieval-looking estates and architecturally wondrous wineries. All produce robust reds that captivate your senses.

Visit: Bodegas López de Heredia, Bodegas Marqués de Riscal, Bodegas Muga, Bodegas Ysios

Tip: Be sure to visit the hotel at Marqués de Riscal, which was designed by renowned architect Frank Gehry.

 

Tuscany, Italy

tuscanyThere’s plenty to choose from in the rolling hills outside Florence, from small estates to large, coastal and inland. Enjoy everyday Chiantis made of the Sangiovese grape, to special-occasion Super Tuscans (made mostly of Cabernet, Merlot and other varieties).

Visit: Antinori (Chianti Classico), Baroni Ricasoli (Chianti), Castello Banfi (Montalcino), Tenuta San Guido (Bolgheri)

Tip: Make Florence your home base and visit the wineries on a day trip or two. Take the tour at legendary Castello Banfi in Montalcino, and for lunch visit the Cecchini butcher shop in Panzano.

Marlborough, New Zealand

marlboroughThis is where some of the world’s most exciting Sauvignon Blancs and Pinot Noirs are being made—on land that was, amazingly, deemed worth only $50 per acre as grazing land in the early ’70s.

Visit: Allan Scott Family Winemakers, Cloudy Bay, Fromm Winery, Herzog Estate, Highfield Estate, Huia

Tip: Visit in summer (remember, that’s winter here), and be sure to spend a day hiking, biking, swimming or all three in the majestic Marlborough Sounds, just 30 minutes by car from the wineries.

 

 

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