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The Thief

Allan Crum
July 15, 2020 | Allan Crum

Brunch Drinks Pack a Punch

Brunch Sippers 3-Pack, SHOP HERE

There are some wines that are meant for contemplation, for decanting and incanting, for polished goblets and crystal flutes, for making new friends and for shaming your enemies - wines that scoff at crudité and salads, that demand steaming hunks of beef like a demi-god demands at a sacrifice.

These, however…these are decidedly not those wines. These are wines for a pool, or a boat, a sprinkler in the backyard, or a sprinkler in a pool on a boat. These are wines for grass and sunshine. These are wines for brunch and prolonged brunching. Brunch isn’t just a meal, it’s your own personal holiday, and you get to pick the date.

These wines are gulpable and unpretentious, the perfect base for a brunch drink, or brunch punch, if you will. Try one of these out the next time you’re tired of mimosas. Heck, try them out when you’re sick of orange juice – we won’t tell.

Zardetto Bellini

2 ripe white or yellow peaches

1 bottle Zardetto Private Cuvée Brut

Blanch peaches for 1 minute in boiling water. Remove to ice bath. Peel peaches, then cube, removing pit. Blitz in food processor or blender. In a flute, combine 1 part peach puree with 2 parts Zardetto. Presto!

Cappelletti Rosé Spritz

1 part Cappelletti (can substitute Aperol or Campari)

3 parts Rosé Limé

Serve with a slice of lemon or orange. Put on a caftan and pretend you’re in Miami.

Bugey Cerdon Sorbet Float (don’t you dare judge me)

Valpolicella lovers in need of a summer beverage – this one is for you! Add a small scoop of Colville St. Patisserie rhubarb sorbet to a mug of ice-cold Raphael Bartucci Bugey Cerdon. Or, if you’re feeling ambitious, make your own watermelon-orange sorbet.

Watermelon-Orange Sorbet

½ ripe watermelon, cubed

Zest from one small orange

Warm water, as needed

Place watermelon cubes on a lined baking sheet. Freeze for a minimum of 4 hours, or overnight. Place frozen watermelon chunks and orange zest in a food processor or blender, allowing 5 minutes to begin thawing. Blend until smooth, pressing down with a spatula and adding warm water in small increments to facilitate smoother texture. Santé!

Brunch Sippers 3-Pack, SHOP HERE

Zardetto Private Cuvée Brut

  • Located in Prosecco
  • 60% Glera, 25% Chardonnay, 15% Moscato
  • Fermented and aged in stainless steel
  • 12g/l residual
  • Navel orange, white peach, orange blossom

Rose Limé

  • Entre-deux-Mers, Bordeaux
  • Popular in the cafes and brasseries of Paris in the 1950’s
  • Red fruit and citrus aromas
  • Touch of fizz
  • Lemon, grapefruit, cherry

Raphael Bartucci Bugey Cerdon

  • Savoie
  • 95% Gamay, 5% Poulsard
  • Certified organic
  • Taught by Pierre Overnoy and Marcel Lapierre
  • No added sulfur
  • Native yeast fermentation
  • Method ancestral - bottled before primary fermentation has finished. Trapped CO2 provides effervescence.
  • Disgorged
  • Off dry
  • Strawberry, plum, dried orange


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