Wine culture

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For some months now, sommelier and journalist Meritxell Falgueras has been holding an interesting series of dialogues on Instagram Live with professionals in the wine, food and hospitality business. 

A few days ago, she talked with the great Javier De las Muelas, cocktail maestro, founder of the legendary Dry Martini in Barcelona and of many other mixology adventures around the world. It was a very educational conversation, and we learned among other things, that wine can be a perfect ingredient in selected cocktails.


Wine and cocktails 

For Javier de las Muelas, wine mixology must be spontaneous and must involve fresh, simple and pure components. Indeed, as he points out, blending has always been an integral part of the history of wine, from the first wines made by the Greeks and Romans, which were often mixed with honey, fruit juices or pieces of seasonal fruit.

A great advocate of sangria, Javier believes that it can be a fine quality drink with the proper ingredients and proportions. In general, wine should not be enshrined, and a good way to start doing this is to try out delicious cocktails. As a result, it will reach more consumers and its enjoyment will be greater and more widely shared. Cocktails, explains Javier, are all about creating a unique and different experience. That’s the case also at home, where summer wine cocktails provide the perfect opportunity to be great hosts.

Two years ago, we published a selection of wine-based cocktails: White Spritz, Paloma Albariño, Frosé and Red Ice. Now we are back with another three delicious and refreshing drinks.

Gimlet das Rías

We have tweaked the iconic gimlet, perhaps one of the purest and most elegant cocktails, towards the blue and green landscapes of Rías Baixas: we add a spot of our Pazo Cilleiro Albariño to its basic formula to smooth the mix and add a refreshing touch.

(Serves four)

  • A bottle of Pazo Cilleiro Albariño 2019 (DO Rías Baixas)
  • 40 ml of gin per drink
  • 15 ml of lime juice per drink
  • Soda
  • Small ice cubes

The recipe is surprisingly easy. First, place the ice in the glass or cup and pour in the gin and lime juice. Add soda and Albariño to your taste. Before serving, garnish with a slice of lemon.


In Brasil, caipirinha with red wine is called Sangria Brasileira. We add an extra twist with some Muriel Crianza, with all its refreshing red and black fruits, making it the perfect Rioja caipirinha.

(Serves four)

  • A bottle of Muriel Fincas de la Villa Crianza 2016 (DOCa Rioja)
  • Half a bottle of cachaça
  • 3 limes
  • A handful of strawberries, blackberries, raspberries, etc.
  • Four spoonfuls of brown sugar
  • Plenty of crushed ice

First of all, it is essential to wash the limes, slice them and remove the white part of the inside, which is too bitter. Place the lime pieces into four glasses and crush them slightly with a pestle and mortar. Then add a spoonful of sugar to each glass. Mix well and add the rest of the ingredients.

Tempranillo Gaucho

The gaucho is a bitter-tasting cocktail originating in Latin America, both in style and ingredients. Coffee and tequila are its main components, and we add a touch of Viña Eguía Crianza, which brings warmth, hints of fruit and smooth but present tannins.

(Serves four)

  • A bottle of Viña Eguía Crianza 2016 (DOCa Rioja)
  • Half a bottle of tequila, better if it’s aged
  • 50 ml (1.7 oz) of each of these spirits: mezcal, combier, cynar.
  • Bitter coffee
  • Orange slice
  • A generous amount of ice cubes

Place all the ingredients in a shaker full of ice cubes, except the orange peel and Viña Eguía Crianza. Stir the mixture well so that it cools down quickly. Strain it and pour it into the glasses with two or three cubes each. Garnish the glasses with orange slices and finish with a splash of wine on top.

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