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Recipes
Savoy-Lee Sangria
Ingredients:
1 Bottle Savoy-Lee '04 Cabernet Franc or Johnson Mountain Picnic Red
1 Lemon cut into wedges
1 Lime cut into wedges
1 Orange cut into wedges
1 small can of tidbit or chuck pineapple (with juice)
1 small container of sliced, sweetned frozen strawberries (thawed)
1 Liter or 2 Liter bottle of ginger ale (preference)
Directions:
Pour Savoy-Lee wine into a pitcher. Squeeze the juices from the fruit wedges
into the pitcher. Toss fruit wedges (without the seeds) into the pitcher along
with the pineapple. Mix well. Chill overnight. Add strawberries and ginger ale
just before serving. Use fruit wedge or fresh strawberry for garnish and enjoy!
Makes approx. 10-12 glasses
Ingredients:
1 Bottle Savoy-Lee '04 Cabernet Franc or Johnson Mountain Picnic Red
1 Lemon cut into wedges
1 Lime cut into wedges
1 Orange cut into wedges
1 small can of tidbit or chuck pineapple (with juice)
1 small container of sliced, sweetned frozen strawberries (thawed)
1 Liter or 2 Liter bottle of ginger ale (preference)
Directions:
Pour Savoy-Lee wine into a pitcher. Squeeze the juices from the fruit wedges
into the pitcher. Toss fruit wedges (without the seeds) into the pitcher along
with the pineapple. Mix well. Chill overnight. Add strawberries and ginger ale
just before serving. Use fruit wedge or fresh strawberry for garnish and enjoy!
Makes approx. 10-12 glasses
Savoy-Lee Fudge
Ingredients:
1 (12oz) bag of Hersey's Special Dark Chocolate Chips
1 (10oz) bag of Reese's Peanut Butter chips
1 (14oz) can of sweetened condensed milk
1/2 cup shredded coconut
1/2 cup Savoy-Lee 2005 Cabernet Sauvignon Reserve wine
1 Cup of chopped walnuts
Directions:
Place medium sized pot on very low heat. Add milk, chocolate chips, and reese's chips.
Stir -constantly- with wooden spoon until all chips are melted. Add wine. Stir
thoroughly. Add coconut. Stir thoroughly. Stir in nuts. Pour mixture into a oblong
casserole dish (lightly greased with olive oil). Cover with foil and let set overnight.
Next day- cut, serve, and enjoy!
Ingredients:
1 (12oz) bag of Hersey's Special Dark Chocolate Chips
1 (10oz) bag of Reese's Peanut Butter chips
1 (14oz) can of sweetened condensed milk
1/2 cup shredded coconut
1/2 cup Savoy-Lee 2005 Cabernet Sauvignon Reserve wine
1 Cup of chopped walnuts
Directions:
Place medium sized pot on very low heat. Add milk, chocolate chips, and reese's chips.
Stir -constantly- with wooden spoon until all chips are melted. Add wine. Stir
thoroughly. Add coconut. Stir thoroughly. Stir in nuts. Pour mixture into a oblong
casserole dish (lightly greased with olive oil). Cover with foil and let set overnight.
Next day- cut, serve, and enjoy!
Savoy-Lee Mulled Wine
Ingredients:
1 bottle '04 Cabernet Franc
4 Cups unsweetened Apple Juice
1/4 Cup of brown sugar
2 cans of peach chunks in heavy syrup
1 bag mulled spices
Directions:
Combine all ingredients into a crock pot. Simmer at least 3 hours.
Makes approx. 10 cups
*Don't toss your spice bag...it makes great spiced air!
Ingredients:
1 bottle '04 Cabernet Franc
4 Cups unsweetened Apple Juice
1/4 Cup of brown sugar
2 cans of peach chunks in heavy syrup
1 bag mulled spices
Directions:
Combine all ingredients into a crock pot. Simmer at least 3 hours.
Makes approx. 10 cups
*Don't toss your spice bag...it makes great spiced air!
Rosemary-Riesling Mulled Wine
Ingredients:
2 bottles 2010 Savoy-Lee Riesling/Vidal white wine
2 lemons
1/2 Cup of sugar
1/2 Cup Water
1/4 Cup Honey
2 Tablespoons Rosemary
Cheesecloth or empty spice ball
Directions:
Simmer water, sugar, rosemary (in cheesecloth for easy removal), and honey
for 10 minutes. Add wine. Peel lemons and add in peels. Allow to sit and seep,
do not boil. Remove larger bits and serve hot. Enjoy!
Recipe borrowed from wineintro.com
Ingredients:
2 bottles 2010 Savoy-Lee Riesling/Vidal white wine
2 lemons
1/2 Cup of sugar
1/2 Cup Water
1/4 Cup Honey
2 Tablespoons Rosemary
Cheesecloth or empty spice ball
Directions:
Simmer water, sugar, rosemary (in cheesecloth for easy removal), and honey
for 10 minutes. Add wine. Peel lemons and add in peels. Allow to sit and seep,
do not boil. Remove larger bits and serve hot. Enjoy!
Recipe borrowed from wineintro.com