Drinks

5 Ways to Keep Your Wine Cool This Summer

Is there anything more refreshing than a cool glass of white wine on a summer patio? We think not! But here are five ways to make it even cooler

By Janine Verreault /

Is there anything more refreshing than a cool glass of white wine on a summer patio? We think not! But here are five ways to make it even cooler

 

1. Lick it or slush it

Freezing wine into your fruit popsicles is a delicious way to incorporate a Sauvignon Blanc into a refreshing summer treat (photo above). Can’t wait to cool down? Blend frozen fruit with wine to make a colourful wine slushie.

 

2. Treat yourself to a wine float

Want a wine float that will transport you to the tropics? Combine 1 part Sauvignon Blanc with 2 parts pineapple juice then top with a scoop of coconut ice cream and chill out.

 

3. Wine cubes

Try freezing Sauvignon Blanc into ice cubes and adding those to your glass so that your wine stays cool without diluting the flavour. Make your ice extra stylish by using fun-shaped trays like these diamonds or some fun fruity pineapples.

 

4. Frozen berries

Frozen berries will not only chill your glass of wine, but also act as a pretty garnish. The bonus? As the berries thaw, you’ll get to enjoy the nutritious treats.

 

5. Put wine cocktails on the menu

Invigorate patio parties with delicious, easy-to-make wine cocktails like the Rhuby Rad (see recipe below). The tart lemon and rhubarb flavours, combined with Sauvignon Blanc will keep you coming back for more.

RHUBY RAD COCKTAIL INGREDIENTS

For the cocktail

  • 1½ oz Sauvignon Blanc
  • ½ oz lemon juice
  • ½ oz rhubarb syrup*
  • ½ oz Lillet Blanc aperitif
  • rhubarb ribbon for garnish

*For the rhubarb syrup

  • ¾ cup thinly chopped rhubarb

  • ½ cup sugar

  • ½ cup water

  • Pinch of orange zest

Instructions

For one batch (8 servings) rhubarb syrup

  1. Add the sugar, water, rhubarb and orange zest to a medium saucepan.
  2. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approximately 15 minutes).
  3. Strain through a fine mesh strainer.
  4. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.

For the cocktail

  1. Add lemon juice, rhubarb syrup, Lillet Blanc and Sauvignon Blanc to a shaker filled with ice.
  2. Shake and strain over new ice into a coupe glass.
  3. Garnish with a rhubarb ribbon.

Note: a vegetable peeler works well for making long rhubarb ribbons.