Type what you have

Ingredients

• ✓ white wine
• lemon-lime carbonated beverage
• pineapple juice
• pineapple chunk

Instructions

1. 1 Pour white wine, lemon-lime beverage, pineapple juice, and pineapple chunks in a glass. Stir to combine.

By Brittany Scott

Ingredients

• ✓ white wine
• peach nectar
• basil
• white sugar
• lemon juice

Instructions

1. 1 Combine ½ peach nectar, basil leaves, sugar, and lemon juice in a saucepan; bring to a simmer, crushing basil leaves with the back of a spoon to release their flavor, until sugar is melted. Cool.
2. 2 Strain basil mixture into an ice-filled pitcher. Add wine and remaining ½ peach nectar; stir.

By laurenS

Ingredients

• ✓ white wine
• strawberry schnapps
• white sugar
• strawberry
• ice
• strawberry

Instructions

1. 1 Combine wine, strawberry schnapps, and sugar in a large pitcher. Stir until sugar is dissolved. Add sliced strawberries and refrigerate, 2 to 3 hours.
2. 2 Pour over ice and garnish with whole strawberries before serving.

By BUCKEYEMJ

Ingredients

• ✓ white wine
• brandy
• schnapps
• strawberry
• raspberry
• peach
• seltzer
• ice

Instructions

1. 1 Mix wine, brandy, and schnapps together in a large pitcher.
2. 2 Slice strawberries, raspberries, and peaches into medium chunks. Add to the wine mixture. Chill for a minimum of 3 to 4 hours.
3. 3 Pour in seltzer just prior to serving. Serve over ice with fruit added from the pitcher.

By NFDANCEON

Ingredients

• ✓ white wine
• orange
• red wine
• ginger
• cinnamon stick
• clove
• brown sugar
• brandy

Instructions

1. 1 Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
2. 2 Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
3. 3 Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

By rainy

Ingredients

• ✓ white wine
• rum
• orange juice
• white sugar
• green apple
• lemon
• lime
• lemon-lime soda
• green grape

Instructions

1. 1 Gather the ingredients.
2. 2 Stir white wine, rum, orange juice, and sugar together in a large pitcher until sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture.
3. 3 Put frozen grapes into serving glasses and pour sangria over the grapes.

By themistycat

Ingredients

• ✓ white wine
• club soda

Instructions

1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Ingredients

• ✓ white wine
• peach schnapps
• white sugar
• peach
• mango
• raspberry

Instructions

1. 1 Pour wine and schnapps into a pitcher. Add sugar, peaches, mango, and raspberries and stir gently. Refrigerate for at least 1 hour.

By Allrecipes Member

Ingredients

• ✓ white wine
• apple juice
• lemon
• ginger root
• white sugar
• cinnamon stick
• rum

Instructions

1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Ingredients

• ✓ white wine
• lemon
• sugar
• pineapple
• lemon-lime carbonated beverage

Instructions

1. 1 Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.

By serves 6

Ingredients

• ✓ white wine
• watermelon
• honeydew
• strawberry
• raspberry
• ginger ale

Instructions

1. 1 Combine white wine, watermelon, honeydew, strawberries, and raspberries in a large pitcher. Chill in the refrigerator to allow flavors to blend, at least 1 hour.
2. 2 Pour chilled wine and fruit into goblets; top each with a splash of ginger ale.

By marisadawn

Ingredients

• ✓ white wine
• cranberry juice concentrate
• pink lemonade concentrate
• limeade concentrate
• carbonated water
• champagne
• lemon
• mint

Instructions

1. 1 In a large punch bowl, combine cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda, and champagne. Garnish with lemon slices and fresh mint leaves.

By DPRYOR

Ingredients

• ✓ white wine
• peach
• water
• brown sugar
• cinnamon
• triple sec
• sparkling white wine

Instructions

1. 1 Place peaches, water, sugar, and cinnamon in a blender or the bowl of a food processor; blend until smooth. Transfer mixture to a pitcher; stir in dry white wine and triple sec. Cover the pitcher; chill in the refrigerator for at least 4 hours.
2. 2 Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to extrude all juice. Pour juice into a large pitcher; stir in sparkling wine.

By rlt11_NMC

Ingredients

• ✓ white wine
• sugar
• cranberry-flavored tea
• lemon
• clove
• cinnamon
• nutmeg
• ginger
• water
• apple
• cranberry
• apple brandy

Instructions

1. 1 Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
2. 2 Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

By Cathy K

Ingredients

• ✓ white wine
• asparagus
• butter

Instructions

1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST

Ingredients

• ✓ white wine
• swordfish steak
• orange bell pepper
• shallot

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ white wine
• butter
• flour
• gruyere cheese
• cheddar cheese
• emmentaler cheese

Instructions

1. 1 Heat wine in a small saucepan over low heat until simmering.
2. 2 Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms.
3. 3 Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
4. 4 Transfer cheese mixture into fondue pot. Keep warm over a low flame.

By MariaPeet

Ingredients

• ✓ white wine
• heavy cream
• parmesan cheese
• gorgonzola cheese
• nutmeg
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ white wine
• tart cherry
• sugar
• almond extract
• salt

Instructions

1. 1 Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.
2. 2 Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

By xvc

Ingredients

• ✓ white wine
• leek
• butter
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ white wine
• all-purpose flour
• cajun seasoning
• turkey cutlet
• olive oil

Instructions

1. 1 Combine flour and 1 teaspoon Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
2. 2 Heat oil in a large skillet over medium-high heat. Cook turkey in hot oil until no longer pink in the center, 2 to 3 minutes on each side. Transfer turkey to a serving platter and keep warm.
3. 3 Add wine and remaining Cajun seasoning to the skillet; cook until liquid is reduced by half, stirring to loosen particles from the bottom of the skillet, 1 to 2 minutes. Drizzle sauce over turkey. Serve immediately.

By terryhongzs

Ingredients

• ✓ white wine
• chicken breast
• salt
• cream of celery soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper and place in a lightly greased 9x13-inch baking dish. Combine condensed soups, sour cream, and white wine in a medium bowl. Mix well and pour over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By bdld

Ingredients

• ✓ white wine
• turkey drippings
• rosemary
• black pepper
• cornstarch
• salt

Instructions

1. 1 Strain turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of drippings in a bowl. Stir white wine, rosemary, and black pepper into drippings in the saucepan and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors.
2. 2 Whisk cornstarch into drippings in the bowl and whisk the cornstarch mixture into hot gravy. Allow gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

By SarahGColey

Ingredients

• ✓ white wine
• butter
• golden mushroom soup
• chive and onion cream cheese
• salad dressing mix
• chicken breast

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in mushroom soup, cream cheese, wine, and salad dressing mix until hot, smooth, and combined.
2. 2 Place chicken breasts in the bottom of a slow cooker; pour cream cheese sauce over top. Cover slow cooker. Cook on Low until chicken is tender, about 4 hours.

By Jennie Hood Flynn

Ingredients

• ✓ white wine
• butter
• shallot
• mussel
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ white wine
• beef tenderloin
• lobster tail
• butter
• bacon
• green onion
• butter
• garlic salt
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
3. 3 Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
4. 4 Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
5. 5 Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
6. 6 Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

By MarjorieS

Ingredients

• ✓ white wine
• pork chop
• salt
• black pepper
• brown sugar
• pluot

Instructions

1. 1 Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.
2. 2 Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
3. 3 Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By ainsliek

Ingredients

• ✓ white wine
• clam
• chorizo
• onion
• tomato
• olive oil

Instructions

1. 1 Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. 2 In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
3. 3 Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

By Star Pooley

Ingredients

• ✓ white wine
• clam
• olive oil
• garlic
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Wash clams to remove any dirt or sand.
3. 3 Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute.
4. 4 Pour in white wine; bring to a boil. Cook until wine is reduced by half.
5. 5 Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open.
6. 6 Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.

By Scott Ure

Ingredients

• ✓ white wine
• shallot
• white wine vinegar
• heavy cream
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley