Egana, Mrs. Potter and I had a good time tonight hanging out and chatting. It’s definitely something to repeat. The wine cooler was good too — worthy of repetition as well as space on this page. After my friends left I tried some of the fruit down at the bottom; the oranges were yummy but the peaches were significantly less so.
On Rieslings . . . I have my favorites which include the Chateaux St. Michelle (Patterson, WA) Johannesburg Riesling as well as the Schmitt Sohne (Smiling Sun — Blue bottle with yellow sun, from Germany) Riesling Spatlese — both have produced good riesling in the last few years. I did not enjoy a Moselland Riesling I had earlier this year. For tonight’s recipe I used a bottle of Jacob’s Creek Riesling, from Australia, which I have not tried before and did not taste on it’s own, only as part of this recipe. The added sugars and fruit juices would certainly affect the wine and I wonder if a ‘poor’ riesling might still yield a decent cooler?? Better living through chemistry!
This recipe came from a Food Network show I watched when we were in Florida in the spring.
1 (750 ml) bottle chilled white wine, such as Riesling
1 (15-ounce) can sliced peaches in heavy syrup
1/2 cup orange flavored liqueur (recommended: Cointreau but I had Grand Marnier on hand so that’s what I used)
1/2 cup orange juice
1/4 cup sugar
Slice orange and set aside. Add wine, peaches and their syrup, liqueur, orange juice, and sugar to a large pitcher (2 qt), and stir to combine. Add orange slices to pitcher. Cover tightly and refrigerate for 1 hour. Pour into 6 wine glasses and serve immediately.