RELAX Riesling

Did someone say Friesling?

Ingredients

25 oz. RELAX Riesling (super chilled)
5 oz. peach infused vodka
Dash of rose water to taste
Juice 1/2 lemon
2 cups ice

How to Make It

Pour all the ingredients into a blender and half the ice. Blend until slushy. Add more ice for the consistency you desire. Pour into a large wine glass, garnish with a slice of lemon and enjoy.

RELAX Red Sangria

RELAX'ed Sangria

Ingredients

1 750ml bottle of RELAX Red Blend
1 cup orange juice
1/2 cup brandy
1/4 cup granulated sugar
1 orange, sliced
1 apple, sliced
1 cup blueberries
1 cup sliced strawberries
1 12oz. can soda water

How to Make It

In a large pitcher, mix together wine, orange juice, brandy, and sugar. Then stir in oranges, apples, blueberries and strawberries.
Refrigerate until ready to serve, preferably 2 hours.
Top off with soda before serving.

Risotto with Radicchio and Pecorino Cheese

Ingredients for 2 people:

• 160 g Carnaroli rice
• 1 radicchio
• 1/2 vegetable stock cube
• 1/2 glass of Valpolicella Ripasso
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of grated Pecorino cheese

1. Fill a pot with about 400 ml of water, add the stock cube and keep the broth hot on low heat.
2. Cut the radicchio into strips and stir fry it in a saucepan with a tablespoon of oil for few minutes, then add the rice.
3. Toast it, deglaze with the Valpolicella Ripasso and cook over low heat for about 15 minutes.
4. Add the broth to the risotto in small ladles, until cooked, continuing to stir.
5. Separately, sprinkle the grated Pecorino cheese in a pan to create a crispy wafer to garnish.
6. Enjoy it with a glass of Valpolicella Ripasso Monte Zovo.

Tagliatelle with Pumpkin and Sausage

Ingredients for 2 people:

• 200 g di tagliatelle
• 400 g pumpkin pulp
• 1 onion
• 400 g pork sausage
• 200 ml vegetable broth
• 4 spoons of grated cheese
• Olive oil
• Nutmeg to taste

1. Mince the onion, cut pumpkin into cubes and add with 2 tablespoons of olive oil in the saucepan.
2. Cook for 5 minutes, then add the broth and cook for 10 to 15 minutes until it's creamy.
3. Add cheese and a sprinkle of nutmeg. Meanwhile crumble the sausage and brown it in a pan.
4. Cook the tagliatelle in salted boiling water for a few minutes and serve them with the pumpkin cream, sausage and a glass of Valpolicella Ripasso!

Romeo Mimosa

Slushy Mimosa

How to Make It

What a perfect way to end the day than with a cool and refreshing drink! Blend some ice with the Romeo Mimosa and enjoy a delicious slushy drink. Get yours today, you'll thank us later!

Sparkling Sangria

Ingredients

1 Orange – thinly sliced
½ Lemon – thinly sliced
1 cup of fresh blueberries
1 cup of fresh raspberries
10 -12 Large strawberries – sliced
1 Cup Orange Juice
1 750ml bottle of Funf 5 Riesling
1 750ml bottle of RELAX Bubbles

How to Make It

Add all fruit and orange juice in a large pitcher or punch bowl, add wine and store it in the refrigerator between 3 to 24 hours.

Before serving add a chilled bottle of each Funf Riesling and RELAX Bubbles

For a little sweeter Sangria – add ¼ cup of sugar, honey or agave

Serve and Enjoy!!

RELAX Riesling

RELAX Bellini

Ingredients

1 bottle of RELAX Riesling
3 oz. chilled peach nectar
1 oz. Peach Schnapps
A dash of lemon juice

How to Make It

Pour the cold peach nectar into a pitcher. Add the Peach Schnapps and lemon juice. Gently pour in the chilled bottle of RELAX Riesling and stir carefully. Pour into chilled glasses and enjoy.

Aecht Schlenkerla Rauchbier

Bamberg Style Onion

Ingredients for 4 servings

4 large onions
250g of ground pork
100 g of cooked smoked pork
4 slices smoked bacon
¼ litre Original Schlenkerla Smokebeer
Salt, pepper, mace, marjoram
3 eggs, 2 bread rolls, chopped parsley
2 tablespoons brown meat stock

How to Make It

Peel the onions, cut approximately 1 cm off of the root end. Scoop out the onion until the sides are approximately 1 cm thick. Melt margarine and salt. Put pork and smoked pork with the insides of the onion through a meat grinder. Mix the results with eggs, bread rolls, spices, and parsley. Fill the 4 onions and let them roast in a casserole with some water and without a lid for about 45 minutes at 200C. Fry the smoked bacon and put it on each onion; put the cut off onion end on top of the bacon. When done, remove onions from casserole. Pour the drippings from the casserole into a skillet; add brown meat stock, flour, spices, and the Schlenkerla Smokebeer; heat and stir until the gravy becomes thick. Bamberg Stuffed Onions are served with mashed potatoes or boiled potatoes.