16 Mar

Irish Mulled Wine Recipe


In our world, St. Patrick’s Day becomes a long, weekend celebration. The official day is March 17th, but the universal desire to share good times with good friends lasts much longer than that.

So, think it over for a minute and decide to celebrate St. Patrick’s Day in style, with some authentic mulled wine.

Our chilled MIA ROSA Dolce Rosso is a semi-sweet, semi-sparkling wine, the perfect accompaniment to holiday reverie. It goes surprisingly well as a featured ingredient to that holiday favorite, mulled wine.

Direct from the source, we bring you mulled wine creatively infused with our own MIA ROSA Dolce Rosso. This Mulled Wine Recipe by The Irish Countrywoman’s Association (ICA) calls for red wine, so why not make it with MIA ROSA?

As lovingly described by ICA member Patricia Cavanagh, of the Ballinode Guild in Monaghan: “Each year since the new millennium, on the Sunday before Christmas, my local walking club in Knockatallon on the Monaghan–Tyrone border meet up with the Clogher Valley walkers. Our annual ‘mulled wine walk’ takes us up to Knockmany Cairn, an ancient passage grave situated on a high hilltop. There we sing carols and share flasks of mulled wine with homemade mince pies and shortbread.”

Sounds lovely – we’re a bit green with envy. But, if you can’t make it to Ireland this year, what’s stopping you from creating your own version of a walking club celebration?

Here’s the recipe. Create, enjoy and dance your own jig!
Serves 12–15
– 1 lemon, unwaxed if possible
– 1 large orange, or two mandarin oranges
– 4 dozen cloves, approx.
– 170g (6oz) brown sugar
– 2 sticks cinnamon
– 2–3 star anise (optional)
– 1 bottle red wine (MIA ROSA Rosso)
– ½ bottle ruby port

To garnish
- thin slices of orange and lemon
- sprinkling of grated nutmeg (optional)

1. Pare the lemon and the orange (or mandarins) thinly and remove the pith.
2. Stud the peeled fruit all over with cloves, and add to a large saucepan with 570ml (1 pint) water. Add the brown sugar, cinnamon and star anise, if using. If you are using unwaxed lemons or oranges, you can add the peel too.
3. Stir over heat until the sugar has dissolved. Simmer for about an hour to give the flavours time to combine. (Even better, you can prepare this a day in advance to really give the flavours a chance to blend, and simply reheat it before the next step.)
4. Strain and discard the fruit and spices. Return the infused liquid to the saucepan and add the red wine and port. Reheat to bring almost to the boil.
5. Serve hot with orange and lemon slices and a sprinkling of nutmeg if desired.


22 Feb

MIA Sangria

With the Oscars coming up this Sunday, it is time to get serious about having fun. That means getting your party together (big or small), rolling out the red carpet/rug, planning the food and, most importantly, deciding on the right beverages.

Our stand-alone MIA ROSA Rosso and Moscato are both semi-sweet and semi-sparkling, ideal for a long night of Oscar viewing. This week you can purchase either and get 10 percent off or fill your cart with 6 and get free shipping.

So, while our deliciously light MIA ROSA slightly chilled is ideal for celebrations, why not go a step further and create something special with a Sangria recipe courtesy of the Food Network’s Bobby Flay? We took the liberty of substituting Flay’s Spanish red with our Italian import, MIA ROSA.

According to the experts, a great Sangria goes very well with seafood: “the citrus fruit in the drink complements the dish. Serve grilled or fried calamari with aioli for dipping. Or, grill or pan-seared, spice-rubbed shrimp to go with your sangria. Scallop-based dishes, lobster, crab and oysters all play nicely off of the wine punch.”

Don’t forget that most cheeses will also go over well with your MIA ROSA-infused Sangria. Some of the most recommended varieties include brie, goat, aged-cheddar, Gouda, Asiago and Camembert.

We think you’ll like the results.

2 bottles MIA ROSA Rosso red wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices


Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving. 

Recipe courtesy of Bobby Flay

. Read more here.

For special orders: please call us at 818.240.6800


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