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intense and elaborate, revealing fresh floral hints of rose and jasmine, but also delicate fruit notes of apple, currant and raspberry

Chill the dry white wine and sparkling water well before mixing. Measure 1 cup of wine and 1/2 cup of sparkling water and set aside in separate containers so they remain cold.

Chill and measure

Prepare jasmine concentrate by brewing a strong jasmine green tea (use double the tea leaves to water ratio), steep 4–5 minutes, then chill. If using rose syrup, measure and have ready. In a small bowl combine 1.5 tsp rose syrup and 2 tbsp cooled jasmine concentrate; stir to homogenize.

Lightly macerate the apple dice and raspberries with 1 tbsp of the wine (from the measured cup) and the 1 tbsp blackcurrant. Use the back of a spoon to press briefly — just enough to release aroma and a little juice, not to fully purée. Let sit 2–3 minutes to marry flavors.

In a mixing glass or pitcher, combine the remaining wine (about 7/8 cup after maceration transfer), the sparkling water, the floral mixture (rose + jasmine), the macerated fruit (including any juices), 1 tsp fresh lemon juice and 1/2 tsp simple syrup. Stir gently to combine; taste and adjust sweetness or acidity with additional simple syrup or lemon juice as needed. Add ice to the serving vessel or briefly to the pitcher to chill the mixture, then remove excess melted water by straining if you prefer a less diluted profile.

Pour into chilled wine glasses over a couple of fresh ice cubes if desired. Garnish each glass with a few diced apple pieces, a raspberry, and a small edible rose petal or jasmine flower placed on the rim or floated on top to echo the wine’s floral character.

Serve immediately. The drink should present intense but delicate floral notes (rose, jasmine) up front, with light green apple, raspberry and blackcurrant fruit layers and a bright, cleansing acidity from the lemon and sparkling water.

Dry white wine (preferably neutral, high-acid varietal such as Pinot Grigio or Trebbiano)

Sparkling water or club soda (for lift and freshness)

Rose syrup (or rose petal infusion, unsweetened concentrated)

Jasmine green tea, cooled and concentrated (strong brew)

Fresh green apple, peeled and finely diced

Fresh raspberries (halved if large) or raspberry purée

Blackcurrant (fresh or a light blackcurrant syrup, e.g., cassis diluted)

Fresh lemon juice

Simple syrup (1:1 sugar to water) or to taste

Ice (cubed)

Edible rose petals or small jasmine flowers (for garnish)

Rose, Tenuta Santome

Make Rose, Tenuta Santome Recipe in just 15m. intense and elaborate, revealing fresh floral hints of rose and jasmine, but also delicate fruit notes of apple, currant and raspberry

Rose, Tenuta Santome

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Tasting Notes

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