Did you know that wine spritzers have been a symbol of refreshment and moderation for centuries? Originating in 19th-century Austria, the word “Spritzer” comes from the German “spritzen,” meaning “to splash.” These light, fizzy concoctions became popular as a way to enjoy wine while staying refreshed—and they’ve been a favorite ever since!

This January, we’re embracing a Damp January, where we sip smarter, savor more, and focus on the mindful enjoyment of our favorite wines. Whether it’s a classic spritzer or a perfectly paired pour, here are some tips to make your wine moments extra special this month:

Tips for a Mindful Wine Experience

• Smaller Pours, Bigger Appreciation: Try a 4-ounce pour to savor the aromas and flavors truly. Less can be more when it comes to enjoying high-quality wines!
• Add a Splash of Fun: Turn your favorite wine into a spritzer by adding soda water, a twist of citrus, or even a touch of elderflower syrup. It’s light, and refreshing, even in the heart of winter.
• Pair, Don’t Pour: Match your wine with healthy snacks or meals to elevate the wine and the dish. Cheese and charcuterie boards, anyone?
• Zebra Striping Drinking:  Alternate between a glass of alcoholic and non-alcoholic (or water) drinks during social events
• Wine Beyond the Glass: Use your wine in cooking to bring its bold flavors into a cozy dish.  Try a Zinfandel reduction sauce!

Zinfandel Reduction Sauce

This rich and flavorful sauce is perfect for pairing with steak, pork, or roasted vegetables. It highlights the bold, fruity notes of Zinfandel for a dish that’s as elegant as it is delicious.

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Course Main Course

Cuisine American

Ingredients

  

• 1 Cup Zinfandel Wine
• 1 Shallot, finely chopped
• 1 Clove of garlic, minced
• 1 tbsp olive oil or butter
• 1 cup beef or vegetable stock
• 1 tbsp balsamic vinegar
• 1 tsp thyme, fresh or 1/2 dried
• 1 tbsp honey (optional) for a touch of sweetness
• Salt and freshly ground pepper

Instructions

 

• Saute the aromatics: In a medium saucepan, heat the olive oil or butter over medium heat. Add the shallot and garlic, cooking until softened and fragrant (about 2-3 minutes).
• Add the Wine: Pour in the Zinfandel and bring to a simmer. Let the wine cook down for about 5 minutes, reducing slightly and intensifying its flavor.
• Add Stock and Balsamic Vinegar: Stir in the beef or vegetable stock and balsamic vinegar. Add the thyme and optional honey, then simmer for another 10-15 minutes, or until the sauce is reduced by half and has a thicker consistency.
• Season and Finish: Season with salt and freshly ground black pepper to taste. If desired, strain the sauce through a fine mesh sieve for a smooth finish.
• Serve: Drizzle the warm Zinfandel reduction sauce over your dish of choice—steak, pork chops, roasted veggies, or even creamy mashed potatoes.

Tried this recipe?Let us know how it was!

We’ve got you covered this Damp January with light, refreshing options and spritzer inspiration! https://shop.scottharveywines.com/product/White—Ros–All-Day-Collection