Pinot Grigio Peach Bellini
- 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.