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
 
Author:
Recipe type: Punch
Cuisine: French
Serves: 6
Ingredients
  • 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
Instructions
  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.
Notes
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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