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Happy Hour: Sparkling Shiraz Punch

partysugar — Fri, 12 Dec 2008 16:00:00 -0800

When I saw this recipe in the December issue of Martha Stewart Living, I went a little crazy. With it's vibrant hue, fizzy texture, and glamorous ingredients, I knew it was the perfect crowd-pleasing cocktail for the holidays. Last weekend at an intimate house party, I finally had the chance to make it.

This delicious concoction is everything I thought it would be and more. It's not too potent and subtly sweet. The mint garnish is a pretty, festive finish - don't skip this step, my guests were really impressed! Start looking for the sparkling Shiraz a couple of days before you plan on making it.

Although they sell it at Bevmo, my local store was out and I ended up spending my Saturday afternoon on a frantic sparkling Shiraz hunt. The search was well worth it, though, because this concoction is one of my new favorites. To serve the punch at your holiday party, read more.

Sparkling Shiraz Punch
From Martha Stewart

Ingredients

15 mint sprigs
1 ounce whipping-quality pasteurized egg white, lightly beaten
1 cup superfine sugar
3/4 cup fresh lemon juice (from about 6 lemons)
2 bottles sparkling Shiraz
3 liters club soda
1 1/2 cups St. Germain Elderflower liqueur

Directions

Brush mint with egg white. Sprinkle with 1/4 cup sugar, and let dry on a wire rack.
Mix lemon juice and remaining sugar in a large punch bowl, stirring until sugar dissolves.
Add Shiraz, club soda, and liqueur. Serve with ice, and garnish with sugared mint sprigs.

Serves 15.

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Happy Hour: Molly Dooker The Boxer Shiraz 2006

YumSugar — Wed, 14 May 2008 15:15:08 -0700

One of the wines I tried while at the Pebble Beach Food & Wine Festival, was Australian based Molly Dooker. The name, which is Aussie for Left Hander, is much like the wine - it's fun, and doesn't take itself too seriously.

I ended up trying their 2006 Shiraz, The Boxer, and was rather impressed. The flavor - blackcurrants mixed with chocolate undertones and a bit of spice - seems like it would cost more than $20 a bottle.

There was definitely a good bite and it wasn't as smooth as I would have liked, however it's worth the purchase - which I know you're going to do based on their cute labels alone. If nothing else, it would be a good gift for the lefty in your life.

Happy Hour: Vixen by Fox Creek Wines

YumSugar — Wed, 18 Jul 2007 15:03:38 -0700

This weekend I had the opportunity to taste a lovely sparkling red wine. Even though I knew it was a sparkling Shiraz, I couldn't help but think it would be light colored, like a rosé. However, when I poured Vixen by Fox Creek Wines into my glass, it was definitely a full-bodied red color. The effervescence caused by the bubbles added just the right bit of fizz, and it definitely rounded out the subtle black cherry flavor. Overall, it was very smooth and fruity, but had just enough bubbly that it ended up dancing on your tongue. Sparkling reds are still uncommon in the US, but are increasing in popularity in Australia and I'm sure it's only a matter of time before it becomes commonplace on our shores. Available for $19.99.

Sunday BBQ: Shiraz-Soy Tri-Tip

YumSugar — Sun, 13 May 2007 03:37:19 -0700

This week I thought I'd we'd get the grill going with a nice big tri-tip. My mom is a sucker for bbq and I know she especially loves a good tri-tip, so when I saw this recipe I thought it would be nice to try on Mother's Day. The tri-tip is marinated in a nice shiraz (aka syrah) and soy combination, making it the perfect dish to throw onto a smokey bbq. Do all the hard work today and let mom relax with a glass of the fruity, yet somewhat rich, wine. To check out the recipe, read more

Shiraz-Soy Tri-Tip
From Sunset Magazine July 2005

3/4 cup Shiraz (Syrah) wine
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire
2 teaspoons Dijon mustard
1 1/2 teaspoons minced garlic
1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.
3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

Makes 8 to 10 servings

Nutritional Information
CALORIES 151(38% from fat); FAT 6.3g (sat 1.9g); PROTEIN 21g; CHOLESTEROL 59mg; SODIUM 342mg; FIBER 0.0g; CARBOHYDRATE 0.8g

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Happy Hour: Rumball Sparkling Shiraz

partysugar — Wed, 21 Mar 2007 13:58:22 -0700

A few weekends ago Emily (my bff), Gabe, and I ran into our favorite local wine shop, Vine and Barrel, to pick up a bottle (or 2) of wine to bring to dinner at my parents house. Jason the owner, an awesome guy who is super friendly and always helpful, met us with big bear hugs. After we said our hellos we got down to business. Grilled spiced rub turkey breast and sweet potato fries were on the menu for the evening, so Jason suggested that we pair the turkey with a Rumball sparkling Shiraz. Sparkling Shiraz? A red sparkling wine? Neither Emily nor I even knew that such a thing existed and you can imagine our giddy excitement. But did Jason have a bottle chilled for us? You bet he did (gotta love this guy)! When we got to my house, Emily opened the bottle while I rounded up the champagne glasses. The wine was a beautiful, dark ruby color with teeny bubbles and pink fizz. The south Australian wine was elegant with fruity flavors, a soft smooth palate and lots of depth. I fully enjoyed this wine, it was completely complementary with the turkey and I will definitely remember to serve this next November at Thanksgiving dinner.

Happy Hour: Sparkling Pomegranate Elderflower Cocktail

partysugar — Fri, 06 Nov 2009 16:00:07 -0800

There's no better way to get in the spirit of the season than by pouring a fizzy and festive cocktail like this sparkling pomegranate-elderflower concoction. It's blushing color is reminiscent of Fall sunsets and falling leaves, while the effervescent texture screams holiday.

The elderflower adds a hint of syrupy sweetness that's not cloying or overly floral. This cocktail may be girlie, but it's elegant and smoothly sippable. Although a bottle of St. Germain is a bit of a splurge, think of the fragrant liqueur as an investment that you can enjoy through the New Year.

Start Thanksgiving with these rosy bubblers and during the weeks leading up to Christmas, make sparkling Shiraz punch! To get the easy, three-ingredient recipe, read more.

Sparkling Pomegranate Elderflower Cocktail
From The Comfort Table: Recipes for Everyday Occasions by Katie Lee

Ingredients

1 ounce St. Germain Elderflower Liqueur
1 ounce pomegranate juice
3 ounces Champagne or sparkling wine

Directions
In a champagne glass, combine the elderflower liqueur and pomegranate juice. Top with Champagne.

Makes 1 drink.

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Sparkling Shiraz Punch

partysugar — Fri, 12 Dec 2008 12:18:48 -0800

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Happy Hour: Angove Nine Vines Rosé

partysugar — Wed, 13 May 2009 16:15:40 -0700

Recently I've been drinking a lot of Rosé. It's the perfect pour for when the weather is neither too hot nor too cold. My favorite bottle comes from a Southern Australia vineyard called Anglove. Their Nine Vines Rosé is 70 percent Grenache and 30 percent Shiraz. It has a deep pink hue and somewhat musty clarity. The aroma is fruity and faintly floral. Hints of raspberry and cherry mingle with the spicy flavor of classic Australian Shiraz.

After the first sip, I realized this Rosé is addictive and delightfully easy to drink. Crisp, refreshing, and full-bodied, it's hard to believe a bottle retails for just $12. I enjoyed Nine Vines with a manchego pizza, but it would pair nicely with grilled fish, roasted poultry, or a hearty salad.

Do you sip Rosé? What's your current fav?

Come Party With Me: Passover - Drinks

partysugar — Thu, 02 Apr 2009 12:50:17 -0700

To make your Seder dinner extra special, consider selecting a specific wine to pair with each course - just be sure to choose wine that is kosher. Start the meal off with a dry minerally Chenin Blanc from Baron Herzog Cellars. A crisp white will complement both the green salad and matzo-crusted trout. Pour a Sauvignon Blanc - like New Zealand's Goose Bay winery's bottle that's highly regarded, affordable, and kosher - with the matzo ball soup. For the main course, choose a smokey, fruity Shiraz from Teal Lake. For dessert offer a kosher muscat by Mony winery.

What wines will you be sipping on Passover? Share your favorite bottles with us below!

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Our Favorite Cocktails

partysugar — Wed, 17 Dec 2008 16:00:36 -0800

There's nothing quite like the sound of a cocktail shaker in action. As I wait for a bartender to make my drink, the noise of ice clicking against glass fills me with giddy anticipation. Why? Because a perfectly poured drink is one of life's most luxurious pleasures.

To help you truly enjoy happy hour, we regularly feature refreshing, tantalizing, delicious, and original cocktail recipes. Many I make at home, but others are expertly mixed by some of San Francisco's top bartenders, like H. Joseph Ehrmann, Aaron Smith, and Buffalo of the Alembic. To say cheers to cocktails, I've rounded my top 10 cocktail recipes of the year: