Pinot Grigio Peach Bellini


Serves 1


  • Flesh of one peeled peach, as ripe as possible, or 1/4 cup peach nectar
  • 2 oz Woodbridge by Robert Mondavi Pinot Grigio, chilled
  • 2 oz club soda, chilled
  • 1 sprig mint, for garnish


  • Add the peach flesh to a blender and puree until smooth.
  • Combine the Pinot Grigio and the club soda in a wineglass, then add the peach puree.
  • Stir, garnish with mint, and serve.