Cheap & Fruity

A couple of years ago, my husband and I spent a few days in Las Vegas. It was our first trip post-Covid, and my first time in Vegas since my 21st birthday—which I celebrated with my Dad—who turned 50 the same month. That’s another post entirely.

While it was awesome to see how Vegas has changed over the years, there was one thing I couldn’t get past: the Veuve Clicquot mimosas by the pool. I have no problem with Veuve or mimosas. In fact, I’m a big fan of both. But, the combination broke my wine-loving heart. What a waste of a $50+ Champagne. How horrible did that fresh-squeezed, sugary, tart orange juice taste up against a dry, toasty, chalky Champagne? I will never know.

What I do know is that wine based drinks usually taste best with cheap and fruity wines. And in most cases, you shouldn’t need to spend more than $10-$15 on a wine that you’re about to douse with fruit juice.

Here are some tips for wine-based drinks & cocktails:

1. Mimosas/Bellinis/Champagne Cocktails
   Cheap Prosecco is the best bubbly to use when you’re making mimosas (orange juice) or bellinis (peach juice) or any cocktail that calls for a splash of Champagne or sparkling wine. Prosecco is lighter and fruitier than Champagne, and won’t fight with the sweetness of the juice. Mionetto, La Marca, Ruffino, and Zardetto are all widely available Prosecco brands. They’re $13.99-$15.99 and will work perfectly in your mixed drinks.

   A great mimosa/bellini trick?
   Instead of pouring your orange or peach juice directly into a glass of Prosecco, freeze the juice in ice cube trays. Pop those juice cubes in your Prosecco for a drink that stays cool while you hold it. These rose shaped ice cubes on Amazon look really beautiful in a coupe glass—just be careful, the tray is flimsy, so you need to put it on a dish or baking pan before sliding it into the freezer or you’ll make a mess, like I did.

2. White Wine Spritzers

   Crisp, fruit forward, white wines work better in spritzers than heavy oak bombs. Think Riesling, Pinot Grigio, and Sauvignon Blanc. Remember, you’re adding seltzer—and sometimes fruit—to the wine, so don’t hesitate to grab an inexpensive bottle. Matua or Sea Glass Sauvignon Blanc; Frisk Prickly Riesling; Ecco Domani, Pepperwood Grove, or Kris Pinot Grigio would all do just fine, and cost $7.99-$12.99.

   Some great spritzer tricks?
   Add lemon and either mint, rosemary, or thyme to your spritz.
   Or, swap out your white wine for Lillet Blanc or Dolin Vermouth.
   Want some extra flavor and sweetness?
   Add a splash of Saint Germain Elderflower Liqueur.
   (Try one of these at a time, not all at once!)
   

3. Sangria Red/White

   Again, you’re looking fresh and fruity wines that are not heavily oaked, earthy, or tannic.

   For white sangria, I’d go with a pinot grigio (any of the ones above work), a Côtes du Rhône (try M. Chapoutier or Guigal), or a Vinho Verde (try Broadbent or Mapreco).

   For red sangria, I’d go with a Rioja (try Cune or Campo Viejo), Tempranillo (try Matsu El Picaro) or Malbec (try Alamos, Trivento, or Kadabra).

   For rosé sangria, avoid my favorite rosés from Provence—they’re too dry. Some sweetness here is nice with the fruit. Try an American Rosé like Sofia, Vino, or Noble Vines 515.

   Chin! Happy mixing!