Spanish wine maker Armando Caracena-Molco, whose family produce fabulous kosher wines in sun-soaked Valencia, shares his suggestions for the best ways to enjoy wine in warmer weather as well as a few recipes to turn his wines into the perfect summer spritz, punch or cocktail.
Packing a punch with Bobal Rosado[Missing Credit]
“Bobal Rosado Picnic Punch”
If you’re hosting a summer barbecue party he recommends his Alenar Rosado — a light rosé made from Bobal grapes. “Rosé is always a summer favourite, and this version made from old-vine Bobal offers freshness with character.”
Chill it and serve as it is or turn it into a fresh-flavoured punch which, he says “is the perfect drink to pair with grilled vegetables, chicken, or lamb kebabs.”
To make it, take a large jug and add 1 bottle of chilled Alenar Rosado; 60ml (1/4 cup) elderflower liqueur; 240ml (1 cup) sparkling water; 120ml (1/2 cup) fresh orange juice 60ml (1/4 cup) lemon juice and 60ml (1/4 cup) simple sugar syrup – add more to taste. Stir and add a handful of sliced strawberries, an unwaxed orange, thinly sliced and an unwaxed lemon (thinly sliced.)
Garnish with a few sprigs of fresh mint, plenty of ice cubes.
Keep it simple and bright.
Put a spin on your spritz with a Macabeo Vermouth[Missing Credit]
“Macabeo Vermouth Spritz”
Take your pre-dinner glass of wine up a notch with this super simple weeknight spritz. A sparkling spritz is hugely refreshing and the perfect aperitif. It’s a super simple way to add occasion to a relaxed weeknight get-together
He recommends the Vinas Memorias Alenar Blanc old Macabeo — a boney dry white with citrus notes. Delicious paired with crunchy fried fish but also perfect as a vermouth style mixer but a note more artisanal and natural.
To make it: Mix two parts soda water with one part Alenar Blanc over ice. Drop in a ribbon of lemon peel and, for a savoury touch, an olive.
Bring on the bubbles with Agua de Memorias[Missing Credit]
“Agua de Memorias” (Inspired by Agua de Valencia)
Don’t save sparklers for formal celebrations — bubbly is always going to go down well. Armando recommends his Vina Memorias kosher cava — Memorias Brut Reserva — for every summer get together. The high-end cava with fine bubbles and citrussy notes is perfect for hot summer evenings.
Or you could switch things up — and make it go further — with his kosher, spin on a popular Valencian cocktail. The original — which translates as ‘Valencia water’ is traditionally made using fresh orange juice, sparkling wine, vodka and gin — is a lovely summer option.
This kosher-inspired, high-end take on the classic Valencian cocktail replaces mass-market cava with Memorias Brut Reserva for finer bubbles and depth. Freshly squeezed orange juice brings brightness, and a touch of white vermouth or orange blossom water gives it an aromatic lift—without needing to rely on strong spirits.
How to make it: In each flute or wine glass, mix one part well chilled fresh orange juice (Valencia oranges, ideally) with one part Memorias Brut Reserva. If you want to take the flavour up a notch, add a dash of kosher certified triple sec (orange liqueur) or orange blossom water. Top with an orange twist
Chill out with a red: Tinto de Verano[Missing Credit]
“Tinto de Verano”
Some lighter and less tannic red wines lend themselves to being served chilled. If you want to give it a try, Armando recommends his Alenar Tinto: “In Israel we chill the Alenar Tinto and serve it cold (around 16°C) with antipasti or with grilled vegetables. It’s also great with tuna and salmon.”
Or you could transform it into a heat-busting cocktail which is a lovely, lighter alternative to red wine. Spanish classic summer drink Tinto de Verano is the perfect partner for Spanish style meaty tapas.
Alenar Tinto is fresh and fruity making it perfect for Tinto de Verano, which is a classic Spanish summer drink.
How to make it:
Mix equal parts of Alenar Tinto and lemonade. Add ice and garnish with an orange slice and a sprig of thyme.
Vina de Memorias
