Erath Resplendent Recipe

Combine wines

Pour 3 cups Pinot Noir and 1 cup Dry Riesling (or Sauvignon Blanc) into a large pitcher or heatproof pot and gently stir to combine.

Prep fruit

Thinly slice 1 orange, half a lemon, and 1 red apple. Add the orange, lemon, apple slices, and 1/2 cup fresh raspberries to the wine mixture. Press gently with a wooden spoon to release juices from the raspberries and citrus.

Sweeten and flavor

Stir in 3 tablespoons simple syrup, 1 teaspoon honey, and 2 tablespoons orange liqueur to the wine-fruit mixture until dissolved. Taste and add another teaspoon of simple syrup if you prefer a sweeter profile.

Infuse spices

Add 3 whole cloves, 1 cinnamon stick, and 1 star anise to the pitcher. Leave the fresh rosemary sprig in the pitcher for aroma (if you prefer a stronger herbal note, bruise the sprig first by gently crushing it between your palms). If serving warm, heat gently to just below simmer (do not boil) for 8–10 minutes to bloom the spices; if serving chilled, muddle the spices lightly against the fruit with the back of a spoon and refrigerate for at least 2 hours for flavor infusion.

Strain and chill (if warmed)

If you warmed the mixture, remove from heat and allow to cool to room temperature. Strain out whole cloves, cinnamon stick, and star anise if desired for a smoother drink; you may leave fruit in for appearance and flavor.

Serve

Fill wine glasses or stemware halfway with ice (about 2 cups total distributed among servings). Pour the sangria mixture into glasses about two-thirds full, then top each glass with chilled club soda (about 2–3 ounces per serving) to add lift and effervescence. Adjust soda to taste.

Garnish

Garnish each glass with a few raspberries, a slice of orange or apple, and a sprig of fresh rosemary and/or mint. Serve immediately.