Burgundy Bubbler

Pro tips

• Chill both the Burgundy and ginger ale before mixing to preserve carbonation and prevent excessive dilution.
• Add ice to the glass first, then pour wine, then top with ginger ale slowly to maintain fizz.
• Use quality ginger ale—premium brands with natural ginger provide better flavor complexity than mass-market versions.

Substitutions

• Burgundy → dry Pinot Grigio or Sauvignon Blanc (creates lighter, crisper profile)
• Ginger ale → ginger beer (spicier, more assertive ginger flavor)

What type of Burgundy wine works best for this cocktail?

A dry red Burgundy (Pinot Noir) is traditional, but any light red wine can substitute. Avoid high-tannin or oaked wines that overpower the ginger ale.

Can I make this ahead of time?

Mix just before serving. Pre-mixing causes carbonation loss. Chill wine and ginger ale separately, then combine over ice.

What's the ideal ratio of wine to ginger ale?

The standard is 1 oz Burgundy to 4 oz ginger ale, but adjust to taste—more wine for less sweetness, more ginger ale for lighter flavor.

Can I use white wine instead of Burgundy?

Yes. Dry white wines like Pinot Grigio or Sauvignon Blanc work well, creating a crisper, lighter version.

Should I use ice?

Yes. Serve over ice in a wine glass or highball. Chill glassware beforehand to keep the drink cold longer.