Curl up by the fire and pour yourself a glass of Woodbridge by Robert Mondavi’s Harvest Spiced Red Blend, a limited-edition combination of the season’s best flavors.
Inspired by the changing of the seasons, this unique blend is abundant with the flavors of rich, red berries accented with cinnamon, vanilla and clove. It’s the perfect accompaniment to festive gatherings with friends and family and even better for an easy-to-make mulled wine. Simply heat and garnish with an orange slice and cloves.
“At Woodbridge by Robert Mondavi, we strive to craft great quality wines to share with family and friends,” said Todd Ziemann, director of winemaking. “True to our winemaking style, the Harvest Spiced Red Blend is an easy-drinking red blend that can bring people together for celebrations big and small—it’s the perfect pairing for seasonal dishes and holiday traditions.”
The spiced red is delicious served at room temperature, but can also be heated on the stove with cinnamon sticks, orange slices and cloves, for a warm, mulled cocktail treat.
Make this wine the centerpiece for your holiday table this year.
The Woodbridge by Robert Mondavi Harvest Spiced Red Blend is available at major retailers for $5.99-7.99 per 750 ML bottle.
Harvest Spiced Punch
2 750 ml. bottles Woodbridge by Robert Mondavi Harvest Spiced Red Blend
1 cup orange liqueur
1 cup fresh orange juice
½ cup pomegranate juice
1 tbsp. lemon juice
4 cinnamon sticks
1 orange, sliced into 5 rounds
1 lemon, sliced into 5 rounds
Seeds from ½ medium pomegranate
1. Combine wine, orange liqueur, orange juice, pomegranate juice, lemon juice and cinnamon sticks in a large punch bowl. Refrigerate for at least 4 hours.
2. Just before serving, add orange and lemon slices and sprinkle pomegranate seeds over top.
3. Serve over ice and enjoy.
Mulled Wine Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
⅓ cup brown sugar
1 large egg
2 tsp Woodbridge by Robert Mondavi Harvest Spiced Red Blend
½ tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp allspice
¼ tsp ground nutmeg
½ tsp salt
Sugar Coating:
¼ cup granulated sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp ground nutmeg
1. Preheat oven to 375F. Line two cookie sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream butter and sugars together on medium speed for one minute or until light and fluffy. Add in the egg, wine and vanilla extract. Continue to beat together until fully incorporated.
3. In a separate medium-sized bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg and salt.
4. With the mixer running on low speed, slowly add in the dry ingredients. Be sure to fully incorporate all dry ingredients into the wet ingredients before continuing to add dry ingredients.
5. Roll 2 tablespoons of the mixture into a ball, then roll each ball in the sugar coating mixture. Place coated dough balls onto lined baking sheets and bake for 10 to 13 minutes.
6. Remove cookies from the oven when they are lightly golden around their edges. Immediately upon removing, lightly press down on each cookie with the back of a spatula to flatten. Allow cookies to cool several minutes before removing to a wire rack to cool completely.
7. Store in an airtight container for up to 5 days.
