Name: Carmine's Italian Restaurant - Las Vegas White Wine Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 liter dry white wine (e.g., Pinot Grigio or Sauvignon Blanc); 150 ml Martini Rossi Bianco (white) vermouth; 1 whole Cantaloupe, ripe; 1 whole orange (for juice and slices); 1 whole lemon (for juice and slices); 60 ml simple syrup (1:1 sugar to water) or honey syrup; 300 ml club soda or Prosecco (optional, for sparkling finish); 10 leaves fresh mint leaves; 2 twists orange peel twists (zest); 1 to taste ice

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Cantaloupe, Martini Rossi Bianco Vermouth & Citrus

Cut the cantaloupe in half, scoop out the seeds, then remove the rind. Dice the melon into roughly 1/2-inch (1–1.5 cm) cubes. Reserve about 1/2 cup (120 ml) of the diced cantaloupe and lightly mash it to release juices; fold the rest intact for texture.

Prepare the cantaloupe

Thinly slice half of the orange and half of the lemon into rounds for garnish and infusion. Juice the remaining halves to yield about 60 ml orange juice and 15–20 ml lemon juice. Remove any seeds.

Citrus prep

In a large pitcher (about 1.5–2 L capacity), pour 1 liter dry white wine and 150 ml Martini Rossi Bianco vermouth. Stir gently to combine.

Combine wine and vermouth

Add the diced cantaloupe (both intact cubes and mashed portion) to the wine and vermouth mixture along with the orange and lemon slices. Pour in the fresh orange and lemon juice. Stir gently to distribute fruit and juice.

Add 60 ml simple syrup (adjust to taste). Stir to dissolve. Taste the sangria and adjust sweetness if needed—add more syrup a tablespoon (15 ml) at a time to reach desired balance.

Refrigerate the sangria, covered, for at least 2 hours and up to 6 hours to allow the flavors to meld and the fruit to infuse the wine. For a stronger melon flavor, refrigerate up to overnight but add soda/prosecco just before serving.

Just before serving, if you want a sparkling sangria, gently stir in 300 ml club soda or Prosecco. If using Prosecco, add slowly to preserve effervescence.

Lightly clap the fresh mint leaves between your palms to release aroma, then add most of them to the pitcher about 10–15 minutes before serving so they infuse without turning bitter. Reserve a few sprigs for garnish.

Fill glasses halfway with ice (to taste). Using a slotted spoon, distribute cantaloupe cubes and citrus slices into each glass. Pour sangria over the fruit and ice.

Garnish each glass with an orange peel twist and a sprig of mint. Optionally, add one small spoonful of the mashed cantaloupe into each glass for extra fragrance and texture.

Serve chilled. Leftover sangria keeps refrigerated (without ice) for up to 48 hours; if fruit becomes too saturated, refresh with a few fresh melon cubes and a splash of wine or soda.

dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

Martini Rossi Bianco (white) vermouth

Cantaloupe, ripe

orange (for juice and slices)

lemon (for juice and slices)

simple syrup (1:1 sugar to water) or honey syrup

club soda or Prosecco (optional, for sparkling finish)

fresh mint leaves

orange peel twists (zest)

White Wine

Make White Wine Recipe in just 2h 30m. Cantaloupe, Martini Rossi Bianco Vermouth & Citrus

White Wine

Descriptors

Tasting Notes

Food Pairings

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