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Jamestown Cellars Spiced Wine

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Using a red wine base and infusing a carefully balanced blend of spices, the wine comes through with dark fruit and berries. On top of the fruit is a predominant cinnamon and clove character followed by a myriad of fruit and spice combinations, to include an anise note. This is a delightfully fun wine that can accommodate many occasions. Serve warm in a mug and add a stick of cinnamon for garnish, or try it iced with a slice of citrus fruit or a mint sprig.

Some more ideas ...

** Traditional Warm Spiced Wine **

The Williamsburg Winery's Settler's Spiced Wine is based on a 400-year-old recipe used by the early English settlers. When it comes to outlining the best ways to use it in your kitchen this season, we must start with tradition and this Traditional Warm Spiced Wine Recipe.

Here’s what you’ll need:

3 cups Settlers' Spiced Wine

3 cups apple cider

4 -6 cinnamon sticks

1 tablespoon of cloves

2-3 star anise pods

1 tablespoon of orange zest

Here’s what you’ll do:

Combine all ingredients and warm in a slow cooker on high until “coffee” hot. Turn slow cooker down to keep warm. Do not boil. Ladle into cups and serve (this recipe serves four to six). Garnish with cinnamon stick and/or orange wheels.

** Poached Apples or Pears **

Want to up the ante on your appetizer or cheese plate?

Add spiced wine poached apples or pears.

The process couldn’t be simpler.

Pop a bottle of spiced wine, pour into a pan (or save a little sip for yourself) and bring to a simmer. While you’re waiting for the spiced wine to come to a boil, peal your apples and/or pears. Keep them whole. Do not dice.

Drop whole fruit into the simmering spiced wine for eight to 10 minutes.

Remove, cool, cut and serve on a platter with your favorite soft cheese.

The spiced wine poached fruits also work well in a tart/pie or in a salad.

** Spiced Wine Braised Chicken **

Turkey may rule the day on Thanksgiving, but throughout the fall and winter, a filling Sunday supper with friends and family calls for something special – and easy (because of course you want to spend more time with loved ones than in the kitchen)!

Rev up a Sunday chicken supper with spiced wine with this simple braising approach.

Here’s what you’ll need:

Chicken parts

Spiced wine


1 cup chopped carrots

1 cup chopped onions

1 cup chopped celery

Fresh herbs to taste (parsley, thyme, rosemary)

Extra spices to taste (spoon full of cloves and cinnamon)

Here’s what you’ll do:

Prepare your ingredients (chop the veggies, clean the chicken).

In a large oven-safe pot, place seared chicken.

Add in the carrots, onions, celery and herbs.

Add equal parts water and spiced wine – enough to submerge the chicken.

Cover and bake at 375 degrees for about two hours and 15 minutes.

Once it comes out of the oven, get ready to enjoy a great fall Sunday supper!

Technical Data:

Blend: A grape wine base, with added cinnamon, nutmeg, ginger, clove, and allspice
Aging: French and American Oak, Stainless Steel

Alcohol – 12%
pH – 3.70
TA – 0.7g/100ml
RS - 6%

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