A wine cocktail provides an elegant aperitif to set the mood for a romantic meal and a champagne cocktail such as Buck’s Fizz, Kir Royale or Sangria Real, makes the evening even more special. Serve the remainder of the champagne with the dessert or even in the appetizer (for instance, Melon in Champagne). Or on a cold winter evening serve a warm and welcoming non-alcoholic mulled wine as an aperitif.
Buck’s FizzA mixture of orange juice and champagne in a ratio of approximately 2:1. Fill a champagne flute approximately two-thirds full with orange uice and top up with chilled champagne or champagne -style wine.
Kir and Kir Royale
Kir is a mixture of 6-7 parts of white wine with 1 part of blackcurrant liqueur or similar fruit liqueur. It is a popular aperitif when dining out in France. A medium dry white is ideal for Kir because the liqueur can be very sweet. For optimum flavor, white wine should be served at 40-50°F (5-10°C); when served ice cold, much of the flavor is lost in the shock of the coldness of the liquid.
Kir Royale is an upmarket version of Kir, made with a champagne-style wine instead of normal white. A demi-sec or sweet ‘spumante’ (e.g. Asti) or ‘méthode champagnois’ wine is ideal: there is no need to spend a lot of money on a French brut champagne. Use similar proportions to normal Kir and serve a little more chilled than normal white wine. Kir Royale is also a classy calmer for the bride if she is getting nervous before setting off to the church but protect the dress – shaky hands, blackcurrant and white fabric are not an ideal combination.
Sangria, Sangria punch and Sangria real
Classic Sangria is a heady mixture of equal parts of Spanish red and white wine, poured into a large pitcher with a layer of brandy-soaked fruit at the bottom, stirred and allowed to stand for several moments to infuse.
Apples, oranges and pears are ideal fruit for Sangria. Slice or segment the fruit and leave it to marinate overnight in brandy. Traditionally, the brandy would be Spanish Fundador but any brandy or grappa will serve. Add a little of the brandy marinade with fruit to the bottom of the pitcher. Serve at room temperature or only slightly chilled (no ice cubes). This is a potent brew and its effects creep up on you. Take a taxi home.
Sangria real (royal Sangria) is a version in which the white wine is replaced with a ‘spumante’ or ‘méthode champagnois’ wine and can take effect even more quickly. Serve chilled but do not add ice cubes to the pitcher.
Sangria punch is what you normally encounter in the bottles sold in supermarkets, etc. It is a mixture of red wine and a carbonated lemon & lime drink such as 7-Up or Sprite. Soda water or seltzer can also be used. It should still be served over brandy-marinated fruit because the marination helps the fruit to impart flavor. The red wine is mixed with 1-2 parts of carbonated drink, reducing the alcohol content considerably (the mixture is approx 5 – 8% alcohol depending on the amount of carbonated drink added). Like champagne, the carbonation tends to speed up the effect of the alcohol.
Note
You may wish to serve Sangria with the meal also (or instead).
French Mulled Wine
In France, this drink is typically served during the Christmas and New Year season. Because the wine is heated, there is little alcohol in this aperitif but it provides a warming spicy welcome drink for a guest on cold winter nights.
For 2 servings
- 1 cup of red wine
- ½ cup of water
- 5 tbsp of brown sugar
- or 3-4 tbsp of clear honey (to taste)
- 2 tsp of cinnamon
- 2 tsp of lemon juice
- Add all the ingredients to a heavy-bottomed saucepan.
- Bring the mixture to a boil and simmer for approx. 2 minutes.
- Pour the mixture into two heatproof glasses or cups and serve immediately.
Half slices of apple, orange and lemon can be added to the mixture if desired.
For other ideas for a romantic evening dinner, try:
- Warm romantic starters
- Cold romantic starters
- Romantic desserts
- Breakfasts for the morning after a romantic evening
- Rich Chocolate Cake
- Tournedos
Martin Cross - A translator, former chef and marketeer, currently disabled. I write articles on food,, travel, politics, religion and technology.
