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Homemade Bianco with Icy Grapes

Scott Phillips

Servings: six to eight.

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.


  • 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)

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 10
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review


  • Maharken | 09/27/2010

    So good! I only made 2 bottles for a dinner party and everyone wanted more...

  • Lisa_Seattle | 09/15/2008

    This was a huge hit at my book club retreat. I steeped the wine overnight & it was perfect. I will definitly make this again.

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