Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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a tropical paradise packed with melon and pineapple with just a hint of lemon.

Peel and cut the cantaloupe (or chosen melon) and pineapple into roughly 1/2-inch cubes. Place the fruit in a bowl and chill in the refrigerator for 10–15 minutes while you prepare other components; chilling helps keep the wine cold without over-diluting with ice.

Cut and chill fruit

In a large pitcher or mixing jug, add the chilled melon cubes, pineapple cubes, and half the halved grapes (reserve remaining grapes for garnish if using). Add the fresh mint leaves and gently muddle about 6–8 times with a muddler or the back of a wooden spoon — just enough to bruise the mint and release aromatic oils and to break up a few fruit pieces to infuse the liquid, but not to turn everything to puree.

Muddle fruit and mint

To the muddled fruit and mint, add 2 tablespoons fresh lemon juice and 1 teaspoon honey or simple syrup. Stir gently to combine. Taste and adjust sweetness or acidity: add up to 1 tsp more honey/simple syrup if you prefer slightly sweeter, or another 1 tsp lemon juice if you want brighter citrus.

Add lemon and sweetener

Pour the chilled bottle (750 ml) of Hacienda Lopez De Haro Blanco into the pitcher over the muddled fruit and mint. Stir gently to combine so the tropical notes of melon and pineapple lift from the fruit into the wine.

Add wine

Allow the mixture to rest in the refrigerator for 10–15 minutes (or serve immediately over ice for faster service). This brief maceration lets the wine pick up fresh fruit aromas and a hint of lemon without losing its crispness.

Let flavors marry

Place 2–3 ice cubes into each wine glass (or a coupe if preferred). Divide the remaining halved grapes (if using) among glasses and add a few pieces of the macerated melon and pineapple to each glass so every serving has fruit.

Pour the wine and fruit mixture into each glass, gently stirring once in the pitcher before pouring to redistribute the muddled fruit. Garnish each glass with a lemon wedge and a small sprig of mint.

Optional: For a slightly fizzed variation, top each glass with a splash (30–45 ml) of chilled soda water or tonic right before serving.

Hacienda Lopez De Haro Blanco, Rioja, Spain '24 (chilled)

Ice cubes

Lemon wedges (for garnish and optional squeeze)

Ripe cantaloupe or melon, peeled and cubed

Fresh pineapple, peeled and cubed

Seedless green grapes (optional, halved)

Fresh lemon juice

Honey or neutral simple syrup (adjust to taste)

Fresh mint leaves (for muddling and garnish)

Hacienda Lopez De Haro, Blanco, Rioja, Spain '24

Make Hacienda Lopez De Haro, Blanco, Rioja, Spain '24 Recipe in just 25m. a tropical paradise packed with melon and pineapple with just a hint of lemon.

Hacienda Lopez De Haro, Blanco, Rioja, Spain '24

Descriptors

Tasting Notes

Food Pairings

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