Winter holidays are always full of festive parties with friends and family, and what better way to celebrate than with wine and delightful treats! Here are a few suggestions from our family at Mount Ida to yours.
Stephanie’s Christmas Sangria pairs wonderfully with spicy foods. Chef recommends spicy pulled pork tacos.
Stephanie’s Christmas Sangria
1 bottle Moonlight White
1 bottle of sparkling wine
1 cup Honeysuckle Vodka
1 cup Pomegranate seeds
1 Granny Smith apple- chopped
1 Orange- cut into wheels
3 sprigs of Rosemary
Mix all ingredients together in a pitcher or beverage dispenser, enjoy!
If you have been in the Tasting Room lately and have tried our delicious sweet snack, here is how you can make it yourself! Chef’s Peppermint Bark pairs with our 2016 Petit Verdot.
Chef’s Peppermint Bark- Paired with 2016 Petit Verdot
40 oz white chocolate chips
32 oz semi sweet chocolate chips
1/2 Tb peppermint oil
1/3 cup crushed peppermints, plus more for sprinkling
Line a half sheet pan with parchment paper and spray with non-stick spray.
Melt semi sweet chocolate chips over a double boiler and pour into tray. Spread to smooth and freeze.
Melt white chocolate chips over a double boiler. Add oil and crushed peppermints.
Pour over semi sweet chocolate layer. Spread to smooth.
Sprinkle with more crushed peppermints.
Break into pieces and store in your favorite holiday tin!