Mulled Summer Fruits in Chenin Blanc

Mulled summer fruits in Chenin Blanc turns a bowl of peaches, strawberries, blueberries, and apricots into something worth a wine glass. The Chenin Blanc gets heated with sugar and warm spices until it reads more syrup than wine, then cools completely before meeting the fruit.

Chenin Blanc matters here. It carries enough stone fruit character and natural acidity to amplify the fresh fruit instead of drowning it. A Vouvray or a California Chenin both work beautifully.

Layering the fruit in a clear glass bowl is the move. The spiced wine slowly stains the lighter fruits pink while the berries bleed into the syrup, and by serving time the whole thing looks like sunset in a bowl. A scoop of sorbet floats on top and slowly melts into the chilled wine as you eat.

Pro Tips

• Cool the spiced wine completely before pouring over fruit. Hot syrup will cook the berries and turn them mushy.
• Fish out the whole spices before serving so nobody bites into a clove.
• Use a mix of soft and firm fruits so the texture stays interesting.
• Chill at least an hour, overnight is better.

Variations

• Swap Chenin Blanc for a dry Riesling or a rose for different color and fruit notes.
• Add a split vanilla bean to the syrup along with the spices for a richer finish.
• Spoon the leftover spiced syrup over pound cake or Greek yogurt the next morning.