Place 1 ½ tablespoons peach puree in the bottom of a flute glass and add 2-3 drops of the raspberry puree. Add sparkling wine and serve.
Muddle (mash) 2 melon balls and add to glass with ice. Pour Dry Riesling and serve with 2 melon balls on top.
For a party, soak muddled melon balls overnight in Riesling.
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and strain into a highball glass.
Soak sugar cube in a few dashes of Angostura Bitters and place in the bottom of a tall champagne flute. Fill slowly with Carpe Diem Spumante. Garnish with a lemon twist.
Rip up sage and muddle with syrup and lemon. Shake Riesling with ice and strain into martini glass. Garnish with edible flower.
Combine chopped apples, pears, peaches, limes, oranges and whole grapes (or any fruit in season) in large pitcher with liquid ingredients and ice.
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