Wednesday, May 8, 2013

Woodbridge Pinot Grigio Review and a Recipe


I have sampled a number of Woodbridge Wines by Robert Mondavi.  I love them.  They are reasonable priced wines, but they also taste great.  They have been in the wine business for about 30 years.  They offer a selection of wines that includes reds, whites and much more.  They pretty much offer something for everyone.

I love Woodbridge's Pinot Grigio.  This is a really light and crisp wine.  It is great because it's smooth and it is easy to drink too.  This is great paired with a variety of foods too.  I personally love it with poultry or pork.  It is a great wine for the Spring and Summer too because it's very light.  I like it paired with fruit, cheese and bread when I am having a light meal.  This wine is also great to create some fun cocktails too.  How do you use wine to create your own fun drinks?  

Woodbridge's Pinot Grigio is perfect to create a Blood Orange Fizz. Yum!  This recipe is compliments of Krista Simmons.  It is the perfect addition to any Spring and Summer party.  It is a light and refreshing cocktail that is sure to please your guests.  Did I mention that the best part is that it is super easy to make? 

Blood Orange Pinot Grigio Fizz


¾ cup (6 oz)  Woodbridge Pinot Grigio
1 oz freshly squeezed blood orange juice
1 oz Campari
1 oz simple syrup (basic 2 parts sugar:1 part water ratio)
1 ½ oz soda water
blood orange wheels to garnish 
*makes one large cocktail


Fill a large glass or Mason jar with ice, then add in all of the measured ingredients, except for the soda water. Stir the ingredients with a bar spoon. Once incorporated, finish with a splash of soda water. Garnish with wheels of freshly sliced blood orange.

Note- this recipe is not my creation.  The recipe was provided by a PR company.

Disclosure - I received a free sample to facilitate my review.  No monetary compensation was provided.  All opinions are completely my own.  My participation is voluntary.   I am disclosing in accordance with FTC 16 CFR Part 255.    

No comments:

Post a Comment