Vidiano Peza Recipe

Combine 1 tablespoon granulated sugar and 1 tablespoon water in a small saucepan or heatproof bowl.

Warm gently over low heat or microwave in 10–15 second bursts until sugar dissolves, stirring once. Allow to cool to room temperature (about 5 minutes).

Lightly bruise the rosemary sprig by gently rolling it between your palms or giving it 1–2 light taps with the back of a knife. This releases the aromatic oils without making the herb bitter.

Add the bruised rosemary and the lemon zest to the cooled simple syrup and let steep for 5 minutes to infuse. Remove and discard the rosemary if you prefer a cleaner, less herbal finish; otherwise leave one small sprig in the glass as garnish.

Chill and glass prep

Fill two wine glasses (or one larger carafe) with ice cubes to chill them briefly, then discard excess ice if you prefer the drink less diluted. Keep a few cubes in each glass if serving immediately.

Divide the infused simple syrup evenly between the two glasses (about 1/2 tablespoon each). If you did not infuse with rosemary (left it in), spoon a tiny amount of the infusion into each glass, avoiding herb bits.

Pour 1 cup (240 ml) of Vidiano or other dry white wine into each glass over the syrup. Stir gently once to combine.

If you want a lighter, sparkling version (optional), top each glass with 1/2 cup club soda or sparkling water and stir gently once.

Garnish each glass with a lemon wedge, a thin lemon zest twist or the reserved rosemary sprig and a cucumber ribbon or slice if using.

Serve immediately while chilled.