Serve a small portion of this sweet wine at room temperature into dessert glasses. OR pour half a glass of chilled Passionate Peach and Sparkling Traminette (or May Wine).
Pour approximately 1⁄4 cup of Johnson Estate Passionate Peach wine in a champagne glass. Add 1⁄4 cup peach juice - or even better, puréed, peeled peaches, well-chilled. Add 1⁄4 cup Sparkling Traminette. Add a slice of peach or a twist of orange on the edge of the glass.
Put ice cubes in a tall glass. Pour equal amounts of Passionate Peach and black, white, or green tea of your choice over ice. Garnish with a slice of orange, lemon, or lime.
1 bottle Johnson Estate Passionate Peach wine
2 oranges, cut off ends & cut in half, slice in two and then slice into half-rounds
2 lemons, cut off ends & cut in half, slice into half-rounds
Juice of two oranges
1⁄4 cup Rose’s sweetened lime juice
1⁄2 cup Cointreau (or rum)
Mix all ingredients together. Add generous amounts of ice. Serve when cold with garnishes of lemon, lime, or orange.
Double Passion Iced Tea
2 bags of Tazo “Passion” tea
1 bottle of Johnson Estate Passionate Peach wine
Juice of 1 lemon
Boil 3 cups water and add tea bags and steep five minutes. When cool, add to a pitcher and add bottle of Passionate Peach wine and the juice of one lemon. Serve over ice with a garnish of lemon.
Basil-Infused Peach Limeade or Sorbet
Fresh peaches and basil have a special affinity and they “find” each other in this refreshing summer beverage.
1 cup or more of fresh basil leaves 1 cup sugar
1 cup water
4 limes (or to taste)
1 bottle Johnson Estate Passionate Peach
Simmer water and add sugar to make a simple syrup. Remove from heat when the sugar has melted. Cool slightly and then add cleaned basil leaves and let soak for 30 minutes. Strain to remove basil. Add sufficient lime juice to this mixture to make “basil limeade”. Then add Passionate Peach and serve over ice. This would also make a delicious sorbet.
Combine desired portions of Johnson Estate Passionate Peach and coconut or Malibu rum. Serve over ice.
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