Homemade Bianco with Icy Grapes
by Tom Douglas
This homemade bianco practically makes itself: Rosemary, mint, and lemon zest steep in a couple of bottles of Sauvignon Blanc. Six hours later, the wine is transformed into a fragrant herbal apéritif.
Serves six to eight.
About 1 lb. grapes, preferably a large, seedless variety such as Red Globe, plucked from the stems
2 3-inch sprigs fresh rosemary
2 3-inch sprigs fresh mint
2 bottles (750ml each) Sauvignon Blanc
2 3-inch strips lemon zest (pared with a vegetable peeler)
Rinse the grapes and pat them dry. Spread on a rimmed baking sheet and freeze until solid, several hours before guests arrive or overnight.
Rinse the herbs well. Open the wine bottles, stuff 1 sprig each of rosemary and mint and a strip of lemon zest into each bottle, recork, and refrigerate for 6 hours, or overnight.
To serve, set out glasses, put 3 to 5 frozen grapes (depending on size) in each glass, and pour in the chilled bianco.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
170;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
1;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
12;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
10;
Cholesterol
(mg):
0;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 67
, pp. 41
October 1, 2004
