Prince Michel - Products - Rapidan River Raspberry

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Pairing Recipes

This sweet Rose’ wine is composed of Riesling and a touch of Merlot blended with Natural Raspberry Juice.

The Riesling and Merlot were fermented separately and blended together during the spring following harvest. The wine was naturally sweetened and then blended with the Raspberry Juice just prior to bottling.

2014 American Wine Society Wine Competition: Bronze Award

5 Review(s)

Product Reviews

terri glotfelty

(Jan 8, 2011 at 10:33 AM)

I picked this wine up on the recommendation of a friend and I'm glad I did. I served it on Christmas Eve with Beef Wellington and it was delicious together. The wine is slightly sparkling and slightly sweet. Everyone I have served this wine to has loved it. I've purchased a case and I can't keep it in the house when friends come over. It was a very festive wine for the holidays as well.

Sandy Dunican

(Dec 27, 2011 at 2:34 PM)

The fruity Raspberry flavor is wonderful in this wine. I introduced a friend to it and she has been buying cases of it ever since.

Shelby D

(Feb 5, 2013 at 5:12 PM)

JUST HAD THE RASPBERRY FLAVOR ITS AWESOME!

Mrs. S

(Jul 12, 2013 at 2:18 PM)

Purchased this wine while on our honeymoon touring Virginia wineries. Absolutely love it as a summer porch wine. So refreshing and light. Served it to my friends and they were all dying to know where it came from. Excellent wine!

Thomas

(Nov 18, 2015 at 4:04 PM)

Purchased this on vacation heading to SC. WOW! This wine is great, light, fruity, and just the right amount of sweet.

Raspberry Sorbet

Ingredients

4 (6 ounce) containers of fresh red raspberries
½ cup of honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Directions

Place raspberries in bowl of blender or food processor and process until smooth. You may remove seeds by pressing mixture through a fine sieve.

Whisk together raspberry puree and honey in a large bowl.

Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved-about 2 minutes, but do not stir during those two minutes.

Stir the sugar mixture and the remaining 1 cup of water into the raspberry puree.

Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath and whisk until cool. Pour cooled puree into a 9X13 baking dish and cover in freezer until solid—about 6-8 hours.

Transfer frozen puree to a blender or food processor and process until smooth.

3 Quick Holiday Drink Recipes

Poinsettia

1 liter Rapidan River Raspberry wine
1 liter cranberry ginger-ale

Holiday Cider

1 liter Rapidan Semi-Dry Riesling
1 liter apple cider
1 tablespoon pumpkin pie spice

Holly Berries

1 liter Rapidan River Peach Wine
1 pint pomegranate juice
1 liter lemonade

Chicken with Raspberry Sauce

Ingredients

¾ cup seedless raspberry preserved, divided
½ cup raspberry vinegar
½ cup unsweetened pineapple juice
¼ cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon curry powder
6 boneless skinless chicken breast halves (1 ½ pounds)
¼ cup unsweetened raspberries

Directions

In a bowl, combine ½ cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.

Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.

Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear.

In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.