Delille Cellars Recipe

Combine wines

Pour 3 cups Cabernet Sauvignon, 1 cup Merlot and 1/2 cup Petit Verdot (or Syrah) into a medium-sized, heavy-bottomed saucepan or pot. This creates a balanced, structured red-wine base reminiscent of a DeLille Cellars style blend.

Add aromatics: stir in 1/2 cup thinly sliced yellow onion and 3 smashed garlic cloves to the wine. Add 1 dried bay leaf, 2 fresh thyme sprigs, 10 black peppercorns, 4 whole cloves, 2 strips of orange peel (white pith removed) and 1 cinnamon stick.

Gently heat the mixture over medium-low heat until it begins to steam and small bubbles appear at the edges (do not boil). The goal is to infuse flavors without driving off alcohol — target an internal temperature around 170–180°F (75–82°C) if you have a thermometer.

Maintain a gentle simmer for 12–15 minutes, stirring occasionally and pressing the garlic and onion lightly against the side of the pot with a spoon to release flavor.

Taste the infusion after 12 minutes. If you want stronger spice notes, simmer up to 20 minutes total, watching carefully to avoid bitterness from over-extraction of cloves and peppercorns.

After infusion, remove the pot from heat. Strain the wine through a fine-mesh sieve or cheesecloth into a clean container to remove solids (onion, garlic, herbs, spices and peel). Press gently on solids to extract liquid but avoid forcing bitter components.

While the wine is still warm (not hot), stir in 1/4 cup granulated sugar until fully dissolved. Add 1 tablespoon honey or maple syrup if using, 1/4 cup brandy (optional) and 1/4 teaspoon salt; stir to combine. Adjust sweetness by adding up to another tablespoon of sugar or honey to taste.

Allow the finished mixture to cool to room temperature. Transfer to a sealed bottle or jar and refrigerate for at least 2 hours to let flavors meld further, or up to 48 hours for deeper integration. If refrigerated, remove and bring to slightly below room temperature before serving (30–45 minutes out of fridge) or gently reheat to serving temperature (warm, not hot).

Serve 6 portions: pour approximately 6–7 ounces (about 3/4 cup to 1 cup) of the prepared wine blend into warmed glasses or mugs. Garnish each serving with an orange wheel or twist and a cinnamon stick. If desired, flame a small amount of the brandy and pour briefly over the surface for dramatic presentation (optional and exercise extreme caution).

Store any leftover mixture refrigerated for up to 5 days. Reheat gently before serving; do not boil.