It’s spring, a glorious day and my sister Roni and I are hiking on the Delaware Greenways Trail.
How can life get any better? Some wine, perhaps.
After our trek, we uncork a bottle of Woodbridge by Robert Mondavi Moscato, which had arrived earlier that day, sent by the nice folks from the winemaker. Roni has graciously agreed to quaff a glass or two with me so that we might advise others on the wines they might share with their kinfolk for Easter. Our mother raised us to be helpful.
We like the slightly fizzy quality of the pour. The bubbles and hints of citrus, floral and figs make it a festive choice to serve with dessert after Easter dinner.
We pour the moscato after it has been chilling for several hours and recommend that you serve a nippy nip, as well. Take it from the Smith sisters.
This spring arrives with exuberant stirrings in the garden, which remind us that moscato also plays nicely in cocktails. After all, this is National Cocktail Day. (Although I confess I’m at a loss as to why a boozy, made-up holiday shares the calendar with Maundy Thursday. Better to celebrate cocktails whenever you feel the calling.)
Here’s a moscato cocktail recipe to try a few weeks from now when mint overtakes your herb garden:
Woodbridge by Robert Mondavi Cool Melon-Mint
Yield: 1 cocktail
Ingredients:
- 1/2 honeydew melon, cut into small cubes
- 1/4 cup elderflower cordial
- 3/4 cup Woodbridge by Robert MondaviMoscato, chilled
- 1 cup crushed ice
- Seltzer water, to finish and to taste
- Fresh mint, for garnish
Directions:
- In a food processor or blender, combine melon cubes and elderflower cordial.
- Process or blend until pureed smooth, about 1-2 minutes. Add the Moscato and ice; process or blend until fully smooth.
- Finish by adding seltzer water to taste. Garnish with fresh mint or melon wedges. Rim serving glasses with ginger sugar if desired.
Call your sister. And serve.