Our 2016 Viognier is bursting with aromas of cantaloupe, lychee and banana peel. On the palate, the wine is full, round and fat, leading into a clean, crisp finish. This combination of rich mouthfeel and bright acidity makes this wine a perfect candidate for a spring sangria!
Mango compliments the full, rich mouthfeel and aromas of the wine, while raspberry and mint plays with its acidity and crisp, refreshing characteristics. This recipe takes twenty minutes from start to finish and is perfect for welcoming in the warmer spring weather!
Yield: 4 servings | Time: 20 mins
- 1 bottle of Mercer Estates Viognier
- 1/4 cup mint
- 2 mangos, cubed
- 1 cup raspberries
- 1/3 cup sugar
- 1/3 cup water
- Ice cubes
- In a small saucepan, warm sugar and water on low to medium heat until the sugar dissolves; transfer to a pitcher and refrigerate until cold; about 10 minutes.
- In a large pitcher mix Mercer Viognier, mango, raspberry, mint and simple syrup (sugar and water mixture).
- Serve cool, over ice. Enjoy!
The Mercer Family