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One to Wine at ” The best baguette 2019″

As you might probably have already heard – or read – One to Wine was present at and partnering with  “Best Baguette competition, the final”. This first edition, organized by French morning London occurred at Huckster restaurant, near Paddington, on May, 19th . More than 300 bread’s amateurs were reunited to enjoy some good baguettes with cheeses and wine, obviously! The purpose of the event was to enjoy some French treats but above all, to choose the best baguette in London from 4 exceptional bakeries 

The four finalists were:  

Olivier’s Bakery – Only present on the London’s markets since 2011, their breads and pastries are hand-crafted and baked daily with stone-ground flours from local mills. You can find then on the different markets like Victoria Park market, Fulham market, Marylebone market and the capital’s most renowned for the quality of its products: Borough Market.  

Maison Puget – After opening 4 bakeries in France, the French couple decided to leave the bread’s country to come in London to open a new bakery in 2018. Located in Notting Hill on Portobelo road, this typical French bakery offers every French treats from the baguette to the croissant, strawberry tartelette and baguette sandwiches (a Frenchie’s favourite lunch). All their products are home made with natural ingredients only.  

Boulangerie de Paris – Located in Uxbrige, this bakery wad founded in 2007 by 2 passionate sisters. All theirs breads are baked the old fashion way in a wood-oven. Working with sustainable and independent millers from France, this bakery provides products of quality.  

Paul Rhodes Bakery – Founded by former Michelin starred Paul Rhodes in 2003, they are now in London 2 Paul Rhodes bakeries one in Nothing Hill and one in Greenwich. The baker chooses to connect the French tradition with baguettes, tarte au citron, madeleine or croissant but also the British one, with shortbread, English muffin and the British favourite cake, the Victoria sponge cake.  

They all worked very hard to bake the best baguette and to present their special bread as well.  The jury were composed of James Curries (from the Youtube channel sorted Food), David Johnson (who is a representant of the French chamber of commerce in Great Britain) and Vincent Pavec (miller for Foricher company which, by the way, offered a tone of flour to the winner!). The jury had the chance to blind taste the different baguettes and special breads before choosing the winner. After a careful consideration, the jury decided to give the 2 prices to Maison Puget. But the public had also the chance to vote and they decided to give the public price to Paul Rhodes Bakery.  

This event was sponsored by Citroen UK, Foricher, Air Corsica, The French Comté, Le Hamper, Bisou les madeleines, So Choux, Cheezelo and, of course, One to Wine.  

On our side, we really enjoyed being part of this event, we had the chance to have a stand next to the other sponsors where the public tried our wines.  We proposed our Genereux red and white from the Languedoc’s region. We also were in the VIP space where we proposed our Champagne from Jacopé house.  

We can’t wait to be part of the second edition of the best Baguette in London. Who knows 😉!  

Wine and cheese paring ideas (Part II)

As we saw on our first article on how to pair red wines and cheeses, we are now going to give you some new ideas for white wine and cheese pairing.
Most of the time, and besides what the popular knowledge is, a cheese will be better paired with a white. In fact, on our tests with Cheezelo to find the best pairings for each of their cheeses 3 times out of 4 we will prefer a white than a red. This can first be explained on a structural level. The acidity of a white will clean your palate from the extra fat of the cheese, leaving a silky impression in mouth whereas a red will have the tendency to leave your mouth dry, out of salivation to clean your palate. On a second point, on an aromatic level, we will often be closer to the aromas of the whites: buttery, stray, flowery notes, than on the reds. Plus, the intensity being often way more discreet in whites, they tend to support the aromas of a cheese more than to mask it.

How to pair a dry white wine with cheese?

We will make here the distinction between the fresh lively acidic whites that are produced to be drunk on the primary aromas (fruity notes) and the oak-aged malolactic whites, made to be kept years and be tasted on the tertiary aromas. Regarding the young lively whites, we would more likely recommend them with soft cheeses such as a Camembert, a Brie or a Coulomier. Soft cheeses are matured for less than 1 month, so they are creamy and the tast is quite mild. A dry white wine with its strength will balance the softness of those cheeses.

A white wine that is a bit aged with a round palate and a buttery side like an old Burgundy Chardonnay will be rather paired with firm or semi-firm cheese. These cheeses are harder and aged for a longer time than soft cheeses (usually 12 months at least for a very firm one). Cheddar, Cantal, Gruyère and Parmigiano for instance are in this category of cheeses. The tertiary aromas will usually always be a match with the oxidative scents from aged cheeses.

How to pair a sweet white wine with cheese?

Sweet wine and cheese could be very difficult to pair but an easu truth is, a sweet wine is the perfect beverage with a Blue-Veined cheese like a Stilton. The strong, sharp and peppery flavour of the blue cheese has to be balanced by a wine with an exceptional and strong expression like our liquorish wine, The Ramandolo, made out of Verduzzo grape.

We hope that we gave you the will to make a cheese and wine party next week-end. Do not hesitate to contact us if you need more ideas of pairing or if you want to try one of our white wine !!

Have a lovely week !!

Let’s celebrate Easter around the world !

Did you know?

Easter is the oldest and most important holy day of the Christian calendar.
The date moves from year to year depending on the lunar calendar. Easter Sunday falls on the first Sunday after the first full moon which places it late March to early, mid-April.

One to Wine loves to find out about traditions and today we are going to share with you some Easter traditions from all around the world!

France

Let’s start with France, obviously! Basically, Easter is a Christian day to celebrate Jesus’ resurrection. People are going to church, the bells are ringing for a long-time. The tradition says that the bells, helped by bunnies, hide in every gardens chocolates eggs and gifts for the children, then a big egg hunt will start. The kids, helped by their parents, will eat chocolate during the whole Easter week-end.
If you want to attend a very huge tradition, you should go to Haux, a town in the south of France. A giant omelette is served every year on Easter Monday. 4,500 eggs are used to feed up to 1000 people. The tradition goes back when Napoleon and his army stoped at Haux and ate omelette. He liked it so much that he ordered the townspeople to gather their eggs and make a giant omelette for his army on the next day.

 

England

Let’s move on to England. It’s almost the same as in France, people are going to church, sing religious songs called “hymns” to celebrate Jesus’ rebirth. Usually people are taking holidays during that time because of the 2 banks holidays (this year: Friday, April 19 th and Monday, 22nd). The Friday before Easter, UK tradition wants that it’s a day of fasting (not eating any food) and then having a big meal on the Easter Sunday. It’s also a time where kids are playing Easter Egg Hunt! They believe that the Easter bunnies bring them chocolates eggs and hide them in their garden, so they have to find them and eat them all!!

 

Poland

The funny tradition in Poland named “ Smigus Dyngus” wants that young boys try to wet girls with buckets of water, legend has it that girls who get soaked will marry within the year.

 

United States

Most of the population in the USA is Christian so they celebrate Jesus’ rebirth like the other countries. People are going to church to sing songs and then they gather the loved-one to enjoy a family time over a feast and some chocolates eggs.
In Washington DC, the big tradition is the White House egg-roll. Some lucky winner from a public lottery will have the chance to participate to the egg roll at the White House, this involves children rolling a colored hard-boiled egg with a large spoon. This tradition dates back to 1879 under the administration of President Rutherford B. Hayes. The planning of the egg roll traditionally falls on first ladies, each incorporating her own tastes and interests to the event. This year First Lady Melania Trump will organise the 141st edition.

 

India

In India, only 2,5 percent of the population is Christian but they still have Easter festivities, especially in the north-eastern states. People exchange chocolates, flowers and colourful lanterns as gift. Moreover, they celebrate the day with street plays, songs and dances.

Spain

Easter time in Spain is very different from how we celebrate in other countries. There are no Easter eggs hunts and not much chocolate. Here, it’s all on the religious side, the Easter period is known as Semana Santa (Holy Week). Many Spanish are taking the week off as a holiday and during the all week many people parading through the streets in colourful costumes, carrying huge floats and mourning the death of Christ. The town of Verges in Catalonia, commemorates Holy Thursday with the Death Dance where people are dressed up like skeletons.

 

Now, let’s talk about a traditional Easter meal in France!

Easter is a family day, usually people are cooking together the day before Easter and they all are reunited on the holy Sunday or Monday. Usually, a lot of wine is served during the meal that can last for hours. Pretty much like every French meals actually.

 

 

 

 

 

The festive meal is made with eggs for starters. It can be mimosas or scrambled egg with asparagus.
We recommend a glass of a dry white Généreux 2015  from Bordeaux, for instance.

 

 

 

 

 

 

 

For the main dish we usually cook a roasted lamb called “l’agneau Pascal” with roasted veggies like spring beans, potatoes, carrots and broccolis.

We advise you to open  a bottle of the Prestigieux Corbières 2014 from Languedoc  it will be a delight with the lamb sauce.

 

 

 

 

 

 

 

And to properly end this meal, chocolate is the star! So you can make a chocolate tarte, a chocolate
cake with some berries or just some easy-made chocolate cookies!

The Syria red from la Petite Tuile will fit perfectly with any chocolate dessert !   

 

 

 

 

 

 

Enjoy your meal and Happy Easter !  

Happy Mother’s Day

“A mother is she who can take the place of all others but whose place no one else can take Cardinal Mermillod 

Sunday, March 31st we are celebrating our mothers. What’s better than a family breakfast for this special day?  

One to Wine is used to pair food with wine, that is why I am going to give you some ideas of wine pairing with breakfast.  

First, let’s talk about the menu.

For a perfect breakfast you can start with something salty, for example a full English breakfast made with eggs, sausages, bacon, beans, toasts, mushrooms, tomatoes. For this king of meal, we would recommend a light and vivid red, such as our cabernet sauvignon the Prestigieux Loire from le Petit Clocher. 

You can also make it healthier with a poached eggs, avocado, some salmon on toasts, salad and some tomatoes, with which, you cannot do better than a Champagne-method wine such as our Brut Tradition from Jacopé, or our Crémant 2014 from Domaine Maison. 

Different eggs styles and cooking time  

  • Scramble – beat the eggs with some cream, salt and pepper. Put the mixture in a hot and butter pan stir with a spoon. Let it cook as you prefer.
  • Poached – Bring some water to a boil and add vinegar. Create a whirlpool in the water with a spoon and gently add the egg into that vortex. After 10 seconds, use a slotted spoon to remove the egg and let it cook at low simmer 2.30 minutes.  
  • Fried – Heat olive oil or butter in a non-stick pan, crack the egg into it and let it cook for 3-4 minutes, until the white is set. The yolk must to stay runny.  
  • Omelette – Crack the eggs into a big bowl then beat with salt and pepper. Pour the mixture into a hot and buttered pan. When it starts to cook, drawing in the edges with a spatula so the raw egg runs into the gaps and let it cook. You can add cheese, ham, tomatoes, bacon, spring onions….  
  • Hard boiled – 9 minutes in a boiling water
  • Soft boiled – 6 minutes in a boiling water

A good breakfast means pancakes. Let me give you the perfect recipe of the fluffiest pancakes in the world!!  

Ingredients 

  • 2 cups plain flour
  • 1/4 cup granulated sugar or sweetener 
  • 4 teaspoons baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
  • 1/4 cup melted butter  
  • 2 teaspoons pure vanilla extract 
  • 1 large egg 

Let’s start by combining together the dry ingredients in a bowl then give it a good stir. Separate egg’s white from yolk and beat the egg’s white using an electric mixer until it gets foamy. Add the vanilla, melted butter, the egg yolk and the milk little by little, stir until smooth. Finish by gently adding the egg’s white with a spatula. The batter should be thick and creamy. If not, just add a little bit more milk.  

Take a non-stick pan and let it heat. Pour ¼ cup of batter onto the pan and spread out gently into a round shape. When bubbles start to appear on the surface, flip with a spatula and cool until golden.  

You can serve this fluffy pancake to your mummy with bananas, blueberries, maple syrup, chocolate or ice cream. Just pick her favorite toppings! 

We recommend a glass of Loin de l’oeil from Domaine Gayrard with it. It’s a dry white that would be lovely to drink with the sweetness of the pancakes.  

You can also go for a French breakfast, for that you will need:  

  • Croissants  
  • Pain au chocolats  
  • Brioches 
  • Bread (a lots of bread) with butter and jam  
  • French cheeses (you can buy some really good ones at Cheezelo shop – 46 Chalton Street, London, NW1 1JB )  

 To make your breakfast fancier, you can also prepare a perfect Wine cocktail.  We have three cocktails recipes to share with you made with our wines to surprise your mother:  

The Pink Flamingo 

 Ingredients  

–    10 cl Rosé de Loire 2016 Domaine du Petit Clocher    

–    5 cl club soda 

–    Lemon juice (+ some slices for decoration)  

–    1 cl liquid sugar  

Mix all the ingredients. Stir well.  Let it rest in the fridge to infuse for at least 1h. 

Serve really chill and enjoy!    

 

 

The Thames Royal 

Ingredients 

–    1 cl Liquid Sugar 

–    4 cl Elderflower Limonade 

–    10 cl Crémant de Loire 2014 Domaine Maison 

–    2 cl Lime Juice 

–    A few frozen red fruits (strawberries, blackberries etc…) 

 Recipe 

In a balloon glass, mix the liquid sugar and a dash of lime juice. Then add the Crémant de Loire 2014, Domaine Maison. Carefully, pour the elderflower lemonade and put a few frozen red fruits in the glass. You can use a lime zest for decoration. 

The King Sauvignon

 

Ingredients  

–    2 cl Crème de Cassis  

–    10 cl Sauvignon Blanc du Petit Clocher  

–    3 or 4 Basil leaves  

Fill a large balloon glass with ice cubes.  Pour the Crème de Cassis (or any blackcurrant liquor)Then add the Sauvignon Blanc du Petit ClocherAnd finish by adding the basil leaves. Stir and serve the cocktail!  

 

 

 

 

We hope that our little breakfast guide gave you some good ideas to spoil your mama for HER special day!  

We wish all the mothers a very happy Mother’s Day!  

Cheers !

 

Raclette and Wine Pairing!

Winter season is coming… and for all frenchies that mostly means it’s Raclette season!

For the fromage-addicted French people, Raclette is the ultimate warming winter dinner.

But you may wonder, what is raclette cheese?

 

What is Raclette?

 

Raclette is a semi-hard cheese made on both sides of the French and Swiss border in the Alps. The name also applies to a dish made with the said melted cheese, typically eaten with potatoes. Pronounced rah-klett in its native French, this meal can usually be found on the menu of restaurants high in the French Alps. The method of melting the cheese to make Raclette has changed over the years. Initially, the cheese was melted near the fire. Now the raclette cheese can also be melted on a grill and scraped onto plates. That’s it! Now you perfectly know what a “rah-klett” is!

So let’s go straight forward to the subject… which wines to pair with Raclette?!

 

Wine and Raclette pairing.

 

One thing we love about Raclette is that it can be paired with quite a few different wines

One of the most “classic” pairing we would tell you is a dry white wine such as a Roussette from Savoie, or a red wine such as a Pinot noir from Alsace, in France.

But above all, we would recommend a wine from our EZ Wine range! You have the choice with white wines like the L’Ambitieux from Bordeaux or Le Généreux from the Loire Valley.

For red wine lovers, we suggest Le Prestigieux from the Loire Valley.

 

Want to have a taste?

 

For the opening of Christmas season, join us for our “Christmas Party” at The Brew Eagle House, on City Road, on the 7th of December. Indulge yourself with melted Raclette cheese scraped onto plates and served with potatoes, cured meat and pickles. More info coming soon! Stay tuned 😉

Today is a special day, today is the day you’re going to be scared and see freaky people around you…Today is Halloween!

However, at One To Wine it’s not Halloween but Hallowine! And we think it’s time to make something of all these pumpkins we can see around us, it’s time for pumpkin wine!

Pumpkin wine recipe is very easy and the wine is damn good, but you will have to be very patient before tasting it!

For making one gallon of pumpkin wine, you’ll need:

  • 8 cups of Pumpkin Flesh
  • 1 pound of Golden Raisins
  • 1 Cinnamon Stick
  • 1 inch of Ginger Root
  • 1 whole Nutmeg
  • 1 gallon of Water
  • 5 cups of Sugar
  • 1 teaspoon of Yeast Nutrient
  • 3 teaspoon of Acid Blend (Pumpkins are low acid, so you need to add acid to promote proper fermentation).
  • 1 package of Wine Yeast

 

First Ferment

  1. Wash, trim, peel and chop (or grind) the pumpkin.
  2. Place in the primary fermenter (you can use a fermentation crock or a fermenting bucket for instance).
  3. Add the raisins, spices, and the boiling water.
  4. Cover the primary fermenter and Wait 24 hours.
  5. After 24 hours, uncover the fermenter and add sugar.
  6. Stir well. Make sure all of the sugar is dissolved. Take a hydrometer reading. Starting gravity should read between 1.090 and 1.095.
  7. Sprinkle yeast over the mixture and stir.
  8. Cover the primary fermenter and attach an airlock.
  9. Stir daily. Make sure to check your gravity often to make sure you have a healthy fermentation.

At the end of this first ferment, the pumpkin will have turned to mush and the grapes will be plump.

 

Second ferment

  1. After 2-3 weeks, strain mixture through a sanitised nylon bag. Squeeze as much fluid out as possible. Place it  into a sanitised jug for secondary fermentation.
  2. Top up to one gallon with water if needed.
  3. Cover secondary fermenter and attach an airlock.
  4. Wait for wine to clear.
  5. Transfer back and forth from primary to secondary as many times as you need to clear sediment.

 

Final Aging

  • For a dry wine, rack in three weeks, and every three months for one year. Bottle.
  • For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup of wine. Stir gently, and place back into the secondary fermenter. Repeat the process every six weeks until that the fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bootle.

Let age for at least a year for best flavour!

Wine and Cheese Pairing Ideas. (Part 1)

How to pair bold red wine with cheese.

Bold red wines such as Cabernet Sauvignon match up well with equally intense cheeses. It’s good to pair a bold red wine with a cheese that’s firm and a bit salty, perhaps with tyrosine crystals for instance. The cheese will be best enjoyed in small bite-sized pieces over grilled bread.

Bold Red Wine & Cheese Pairings ideas:

 

What about light red wine and cheese pairings?

Light red wines like Pinot Noir and Beaujolais match up nicely with delicately flavoured, washed rind cheeses and nutty, medium-firm cheeses. Gruyere is a great example of a nutty cheese and Taleggio is a semi-soft, washed rind cheese that is not overly intense. If you prefer a softer style, try a soft ripened cheese like brie or camembert.

Light Red Wine & Cheese Pairings idea:

 

But keep it in mind, it’s much easier to match white wines and cheeses together! You will understand why in our next blog about white wine and cheese pairings.

Come have a look at our Wine Searcher for more pairings and to discover more about our wines!

For instance, firm and semi-firm cheeses are going well with our cuvée L’Ambitieux from Bordeaux or Le Prestigieux from Languedoc-Roussillon.

Cheers!

Summer, discount, tips and more

Summer is here !

Today is the beginning of the 3 months period gathering sun, warmth and rest. For all those who are going to chill out this summer, those who will take a short break or those who will continuously work, One To Wine is here keep you entertained and relaxed.  

Special summer discount  

 

Today, on June, 21st, it’s the first day of summer. There is no big deal in announcing that, except if one has something to share with you… And so has One To Wine! We wanted to share something special with you :  

_____________________________________________________ 

5 BOTTLES PURCHASED + 1 OFFERED = 1 CASE 

Sauvignon blanc Domaine du Petit Clocher

£75 instead of £90 per case 

Free next day delivery* 

Email us to order: maxime.maiano@onetowine.com 

*Delivery on the next day if you place an order before 11am, Central London. 

_____________________________________________________ 

A case of our most beloved Sauvignon Blanc from le Domaine du Petit Clocher in Anjou. Here is a quick reminder of its characteristics :  

Vintage: 2016 
Geographical Designation: Indication Géographique Protégée Val de Loire 
Grape Variety: Sauvignon Blanc 

Appearance: Pale yellow gold with some green reflections. 
Aroma: Very fruity with mainly citric fruits (grapefruit, lemon) and exotic fruits (mango, passion fruit) and a hint of mint to refresh the whole scent. 
Palate: A vivacity comes on the palate which gives a pleasant sensation of freshness and very long-lasting fruity aftertaste. 

Aging 1 to 4 years 
Best served between 10°C and 12°C, does not require any aeration. 

Ideal for aperitif and barbecue, this wine will be perfect for the forthcoming summer. So, grab a glass and pour it with this fine and chilled wine, to prevent any damaged caused by the heat 🙂 .  

Change water in nectar 

But don’t forget how much too much wine can hurt, especially under a heatwave. The simple instruction, if you are going to spend and long moment drinking wine, is to also drink water! Furthermore, to change from the boring traditional still water, One To Wine has a little tip for you : 

  • In a grand jar, cut half a cucumber in thin slices

  • Add mint leaves, the juice of a lemon and ice cubes 

  • Mix it up by shaking the jar 

Tadaaa, a delicious and refreshing water to rehydrate. That is a recipe we always use in events and it is always a success! 

If you are eager to meet us and see (or see again) what we can offer you, we will organize several events this summer, thus stay tuned to see what is coming near you! The next one is a new cheese & wine pairing, taking place on the XXXXX.  

 

One To Wine wishes you a very nice summer! If you have any question about a wine, a doubt about a tasting, we are here to help you! See you soon on our events!!!

Event for EM Lyon’s alumni networking event

On Wednesday May, 23rd, the One To Wine’s team was catering for a new event : an EM Lyon’s business school alumni meeting, at King’s Cross Impact Hub.

 

The team had all set up 30 minutes before the start, in time to welcome the first guests. Preparing the cocktails, setting up the tables, making the glasses shiny… All went well to allow a catering service of quality ! We welcomed the alumni with a glass of our signature cocktail: the Royal Thames, fresh and fruity, while waiting the beginning of the reunion.

After a conference which inter alia included a presentation of the project of our partner Elysia, we offered a tasting of our red wine cuvée Le Généreux from Bordeaux, and our white wine Fornas Pino Grigio from Friuli. Moreover, the guests could discover the cooking prepared by Elysia, yummy !

Many thanks to the EM Lyon alumni for this event, we hope you enjoyed your time there as much as we did !

 

Don’t forget to follow us on social medias to keep in touch :

 

Easter celebration with One to Wine

The Easter weekend is the first public holiday period of the year to enjoy the Spring-like season and weather. There are so many outdoor activities to enjoy with family members, and it’s generally part of Easter celebration. Therefore, be sure to make your plans well in advance in order to secure your travel and hotels at the best rates and prices.

 

But first of all, let’s make a little reminder of the Easter history.

Easter, also known as the Resurrection Sunday, is one of the oldest Christian traditions. This festival and holiday are celebrating the last week of Jesus’ life, his death, and his resurrection, described in the New Testament. It’s written as having occurred on the 3rd day of his burial after his certification by the Roman.

 

The actual date of Easter, unlike Christmas for example, is not a set date. Easter is always on a Sunday and can vary in date by country depending on the calendar used (Gregorian or Julian). In the case of the United Kingdom, which follows the Gregorian calendar, Easter is celebrated on the Sunday following the first moon after the first day of Spring!

 

Easter Sunday is rich in traditional foods and the Sunday lunch is the perfect opportunity to share a nice meal with the family members.

As a food and wine lover, Easter is the perfect excuse to eat delicious dishes and open a bottle of wine.

And for this special event, One to Wine has prepared THE perfect Easter Lunch Meal!

  • Hard-boiled eggs with Paprika mayonnaise as a starter
  • Herb Leg Lamb with roasted veggies as a main dish
  • Carrot cake as dessert

Red wines are a wonderful and natural match with lamb. If you decide to roast your meat, a Cabernet will go well. The deep, intense fruit flavor and firm tannin structure match the richness and texture of the lamb. In our selection, we would advise one of our new Italian wines: 2016 Cabernet from Bidoli made in Friuli.   

An oak-aged wine, a bit more complex, but still with woody notes can also be a perfect match, we can advise you our Ambitieux red from Bordeaux, produced by the Mouty Family, or the Ambitieux red from Languedoc, produced on the Corbières terroir by the Château du Roc. 

 

 

Don’t stay thirsty when the children are occupied with the Egg hunt. We have prepared the perfect Easter cocktail for the older. Yes, we also think about the parents!

You will need:

  • 1 cup of elderflower liquor
  • 1 bottle of Pinot Grigio from the Italian One to Wine selection wines
  • 0,75 ml of sparkling water
  • Some thyme and rosemary

Put all the ingredient in a nice bowl and have a good mix. Let the rosemary and the thyme infused a little bit and the cocktail is ready to serve on ice. This cocktail is better chilled!

Enjoy your Easter holiday!

Conception & development : Cereal Concept