A delightful winter recipe with a mulled wine twist with Altina’s Pepperberry Shiraz

Are you craving a warm, comforting drink without the alcohol? Look no further than this delightful Non-Alcoholic Strawberry Mulled Wine recipe. Crafted with real non-alcoholic wine, Altina’s Pepperberry Shiraz, this concoction promises a sensory journey that’s perfect for any occasion, from chilly evenings curled up with a book to festive gatherings with loved ones.

Altina’s Pepperberry Shiraz is renowned for its robust flavour profile, boasting notes of dark berries and a hint of spice. With its distinct character, Altina’s Pepperberry Shiraz adds complexity and depth to this mulled wine recipe, ensuring a truly satisfying experience for your palate.

Ingredients

• 1 bottle of Altina’s Pepperberry Shiraz
• 1/2 – 1 cup of fresh strawberries, hulled and sliced
• 1 orange, sliced
• 4 cinnamon sticks
• 6 whole cloves (optional)
• 1 teaspoon of whole allspice (optional)
• 2-3 tbsp cup of honey or maple syrup (optional, adjust to taste)
• Optional garnish: fresh strawberries, orange slices, cinnamon sticks

Stove Top Method (serves 3)

1. In a large pot, combine Altina’s Pepperberry Shiraz, sliced strawberries, orange slices, cinnamon sticks, and optional spices if desired.
2. Place the pot over medium heat and bring the mixture to a gentle simmer. Be careful not to boil the mixture, as it may cause the flavours to become bitter.
3. Once simmering, reduce the heat to low and let the mulled wine mixture steep for 20-30 minutes, allowing the flavours to meld together and infuse the liquid.
4. After steeping, remove the pot from the heat and stir in honey or maple syrup to sweeten the mulled wine to your desired taste. Adjust the sweetness as needed.
5. Strain the mulled wine mixture through a fine-mesh sieve or cheesecloth to remove the solid ingredients.
6. Serve the non-alcoholic strawberry mulled wine warm in mugs or heatproof glasses, garnished with fresh strawberries, orange slices, and cinnamon sticks for an extra touch of elegance

Microwave Method (serves 1)

1. In a large mug, add 250ml Pepperberry Shiraz, 1 orange slice, 1 cinnamon quill, and 2-3 strawberries.
2. Microwave on high for 45 seconds, stir, and microwave for 45 seconds again.
3. Optional: add 1 teaspoon of honey or maple syrup and stir.
4. Steep for 5 minutes. Strain into another mug (if desired).

Dinner Pairing: Herb-Crusted Rack of Lamb with Roast Vegetables

This herb-crusted rack of lamb is a perfect complement to the Altina’s Pepperberry Shiraz (minus the alcohol). The lamb is flavourful and tender, while the roasted vegetables add a touch of sweetness and earthiness. The peppery Shiraz notes will echo the peppery crust on the lamb.

Ingredients

• 1 rack of lamb (6-8 ribs)
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• 1 head of broccoli, cut into florets
• 1 cup low-sodium chicken broth

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine olive oil, rosemary, thyme, oregano, garlic powder, salt, and pepper.
3. Pat the lamb dry with paper towels. Rub the herb mixture all over the lamb.
4. Place the lamb in a roasting pan. Scatter the potatoes, onion, and broccoli around the lamb.
5. Pour the chicken broth into the bottom of the pan.
6. Roast for 45-50 minutes, or until the lamb is cooked through and the vegetables are tender. Baste the lamb with the pan juices occasionally while roasting.
7. Let the lamb rest for 10 minutes before carving.