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Celebrate the your next gathering with these tasty wine treats!

Chocolate-Wine Balls

ChocolateWineRecipe adapted from Betty Crocker

Prep time: 20 mins
Total time: 20 mins
Yield: about 40 servings


  • 1/4 cup honey
  • 1 package (6 ounces) semisweet chocolate chips
  • 2 1/2 cups finely crushed vanilla wafer cookies (about 55 cookies)
  • 2 cups ground walnuts
  • 1/3 cup Cedar Valley Wine – Red Tie Affair (red wine)
  • About 1/2 cup coarse sugar crystals (decorating sugar, red and green for holiday cheer!)


  1. Heat honey and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in crushed cookies, walnuts and port. Shape into 1-inch balls; roll in sugar crystals.
  2. Store in tightly covered container. Flavors blend as they stand, great to make a day or two in advance.


White Wine & Cheese Fonduefondue

Recipe adapted from 101cookbooks

Cooking time: 25 mins
Total time: 25mins


  • 1 clove garlic, minced
  • 1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
  • 3 tablespoons unbleached all-purpose flour
  • 1 3/4 cup Cedar Valley Winery – Seyval Blanc (dry white wine)
  • 1/4 teaspoon freshly grated nutmeg
  • A splash or two of kirsch (opt)


  1. Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
  2. Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (optional) and continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.
  3. Serve with breads, roasted or raw vegetables.


Mulled Winemulled wine

Recipe adapted from Alton Brown

Prep time: 3 mins
Cook time: 2 hours
Yield: 10 servings


  • 6 whole allspice berries
  • 1 tablespoon whole black peppercorns
  • 2 whole star anise
  • 3 cinnamon sticks
  • 1 (1-inch) piece fresh ginger, sliced
  • 3 large strips orange zest
  • 3 large strips lemon zest
  • 2 (750-ml) bottles Cedar Valley Winery – Red Tie Affair (red wine)
  • 3/4 cup honey (optional or to taste if not using a sweet wine)


  1. In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours.
  2. Serve hot from the stove or keep in a crock-pot.


Cedar Valley Winery White Sangria

1 Gallon (5 bottles) Cedar Valley Winery Seyval Blanc dry white wine
3/4 cup sugar
24 oz. Dole pineapple juice
1/2 lemon, thinly sliced
2 oranges, thinly sliced
1 pint strawberries, thinly sliced
1/2 liter 7-up
1/4 liter ginger ale


Stir sugar into wine and mix until dissolved. Add fruit slices and juice and allow to steep in sealed container in refrigerator for at least 6 hours (the longer the better!). Add 7-up and ginger ale just prior to serving. Serve over ice with little bits of the fruit added to each glass.