Spiced Dolce Sangria


  • 3 Tablespoons dark rum
  • 1 Bottle Fontana Dolce
  • 3 Tablespoons Orange Liquor
  • ½ blood orange, sliced
  • 1 lemon, sliced
  • 2 ripe peaches, cut into wedges
  • 2 ripe plums, cut into wedges
  • 2 cinnamon sticks
  • 1 bottle Fontana Dolce
  • Club soda


  • Combine rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher.
  • Cover with 1 bottle of wine and chill sangria several hours.
  • To serve, spoon fruits into glasses and pour over spiced wine. Top glasses of sangria off with a splash of soda water

Baco BBQ Sauce


  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile pepper powder
  • 1/3 cup Baco Noir
  • 1/2 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon liquid smoke
  • 2 tablespoon Apricot Jam
  • 1 tablespoon honey


Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 10 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.)

Fontana Dolce Reserve – Raspberry Sorbet


  • 3/4 cup (150 g) sugar
  • 3/4 cup (180 ml) water
  • 1 bottle (750 ml) fruity red wine, Fontana Dolce Reserve
  • 3 cups (15 ounces/400 g) raspberries


In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.

To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.

Freeze in an ice cream machine according to the manufacturer’s instructions.

For a lighter-tasting sorbet, use Fontana rosé in place of the Dolce.

tip:You can use frozen raspberries in this recipe. There’s no need to thaw the berries before adding them to the warm wine.

Easter Dinner Idea – Herb Crusted Roasted Lamb Rack

If you’re expecting a small number of people for an Easter Dinner, one of the best options you can serve is lamb rack. With its relatively small size, a lamb rack is easy to prepare and serve in a pinch. With a variety of options to marinate or crust, lamb can be versatile enough to go with many side dishes. Try out this dish which should please even the pickiest of eaters.


For Lamb

  • 2 (8 boned) rack of lamb, trimmed with a thin layer of fat
  • Sea salt and Fresh ground black pepper, to coat
  • 1 teaspoon Vegetable oil

For Coating:

  • Dijon mustard, to coat
  • 3 cloves Fresh garlic, minced
  • 1/2 cup Italian Flat leaf Parsley, finely chopped
  • 1 tablespoon Lemon Thyme, finely chopped
  • 1 teaspoon Mint, finely chopped
  • 1 cup bread crumbs*
  • Sea salt and grounded black pepper, to taste



  1. Time permitting, season lamb racks night before, or few hours prior to cooking.
  2. Upon service time, heat skillet on high until hot. Pat dry lamb racks. Add oil to skillet and brown each side of racks until completely covered. About 10 minutes per batch
  3. Pre-heat oven to 400 F
  4.  Combine garlic, Pasley, Lemon Thyme, mint, bread crumbs and salt and pepper and mix thoroughly.
  5. Coat browned lamb racks with dijon mustard, use bread crumb mix and cover lamb racks completely.
  6. Roast lamb in the oven for 15 minutes or until it reaches about 120 F internally (good for medium rare).
  7. Let rest for 8-10 minutes then serve.
  • For better results, prepare bread crumbs using left-over bread at home. For more flavour, try purchasing a sourdough loaf for dinner and use a few slices for the coating. Just remove the crust and place bread in the oven at a low heat until dried out. Crumble the pieces and you have a more flavourful coating.
  • Accompany lamb with roasted root vegetables and potato gratin for a great combination.