The essence of fortified wine is the mixture of a wine with brandy. Brandied White Wine is the simplest combination, yet alluring in its own right.  A perfect punch!
Brandied White Wine

Brandied White Wine
Recipe type: Punch
Cuisine: French
Serves: 6
  • 1 bottle dry white wine (750 ml) such as Sauvignon Blanc or Chardonnay
  • 1 Cup sugar
  • 1 whole clove
  • zest from 1 lemon
  • 1/4 Cup Brandy
  • 1 thinly-sliced lemon; (optional), for garnish
  1. In large, non-reactive saucepan over medium heat, stir together wine, sugar, clove and lemon zest.
  2. Simmer until sugar is dissolved and mixture is heated through, 4 to 5 minutes.
  3. Remove from heat.
  4. Strain punch; discard solids.
  5. Stir in brandy.
  6. Set punch aside to cool to room temperature.
  7. Pour punch into large chilled pitcher, cover tightly and refrigerate at least 2 hours but not more than 24 hours, or pack pitcher in ice for at least 30 minutes.
  8. Pour into wine glasses and garnish with lemon slices, if desired.
Comments: This sweet nectar is best when served quite chilled, preferably after dinner.

NOTES : Recipe adapted from "Holiday Fruit" by Georgeanne Brennan (Smithmark)
Nutrition Information
Serving size: 1/2 Cup Calories: 233 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 33 g Sodium: 7 mg Fiber: 0 Protein: trace Cholesterol: 0

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