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GIFFT By Kathy Lee Gifford


Leslie Hallman
June 29, 2018 | Leslie Hallman

GIFFT Summer Berry Sangria

Ripe summer berries meld with our Pinot Grigio or Red Blend for a delicious (and patriotic!) sangria to share outside with family and friends this July 4th. Red or white? You choose!

Red Summer Berry Sangria

1 bottle GIFFT Red Blend
1 cup brandy
1 ½ cups cranberry juice
6 tablespoons fresh orange juice
2 cups blueberries, rinsed
8 ounces raspberries, rinsed
6 ounces blackberries, rinsed
1 large apple, thinly sliced

Combine ingredients in large pitcher and place in fridge for four hours to allow flavors to develop. When ready to serve, pour over ice and garnish with additional fruit.


White Summer Berry Sangria 

1 bottle GIFFT Pinot Grigio 
1 bottle sparkling wine
4 ounces orange liqueur
2 cups fresh blueberries, rinsed
1 cup fresh raspberries, rinsed
1 pound fresh strawberries, rinsed, stemmed and hulled then sliced
3 Granny Smith apples, thinly sliced
1 cup apple juice
Ice for serving

Stir GIFFT Pinot Grigio, blueberries, raspberries, strawberries and apple juice together in a large pitcher.  Refrigerate for 4 hours as the flavors develop. Just prior to serving, gradually stir in the sparkling wine and sliced apples.  Garnish with additional fruit if desired and serve immediately over ice.

Time Posted: Jun 29, 2018 at 1:47 PM
Leslie Hallman
May 25, 2018 | Leslie Hallman

Watermelon & Blueberry Salad with Feta & Mint


8 cups diced watermelon
2 cups blueberries
½ cup feta cheese, crumbled
¼ cup mint leaves, cut into fine ribbons 
¼ cup red onion, finely diced
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper

In a large bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, pepper and diced red onion. Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat. Garnish with additional mint leaves and feta cheese before serving.



Time Posted: May 25, 2018 at 3:46 PM
Leslie Hallman
May 18, 2018 | Leslie Hallman

Kathie Lee Live from Windsor Castle! How and When to Watch the Royal Wedding

Kathie Lee and Hoda are headed for a jolly good time across the pond to report on the wedding of the year! Prince Harry and Meghan Markle’s wedding will be broadcast live around the world, and although you’ll have the choice to tune in live for the action or catch a rerun in the not so early morning hours, you can do it up proper with our best royal wedding watch tips below!  

Tuning In
Besides the exchange of vows, you can tune in with the rest of the world to catch royal family member sightings, every unique hat & fascinator, and of course the reveal of THE DRESS! The wedding service begins on Saturday, May 19 at noon local time, although NBC’s coverage of the royal wedding begins at 4:30 am EST (1:30 pm PST for you West Coast night owls). Check your local listings for your NBC affiliate for coverage of the entire wedding day.

GIFFT Wines + Tea Sandwich Pairings
Snacks & beverages are a must throughout your watch party. We suggest pairing your favorite GIFFT wine with a classic tea sandwich for the ultimate British fare during your get-together. Serve with biscuits (aka cookies) on a decorative tiered tea tray that can be passed around to your guests or arranged on your buffet or coffee table. Here are a few tea sandwich pairing ideas to get you started!

- GIFFT Rosé + English Cucumber
- GIFFT Chardonnay + Smoked Salmon
- GIFFT Bountiful + Curried Chicken Salad
- GIFFT Pinot Grigio + Caprese & Artichoke
- GIFFT Red Blend + Roast Beef & Horseradish

Enjoy The Moment. It’s a GIFFT!
Spending time with those you love are one thing that make weddings so special. Share a bottle of your favorite GIFFT wine and enjoy a relaxing Saturday with friends and family. As Princess Diana said, “Family is the most important thing in the world.” We’re raising our glasses of Rosé today to love & family. Cheers!

Time Posted: May 18, 2018 at 3:06 PM
Leslie Hallman
January 3, 2018 | Leslie Hallman

Temperature Controlled Shipping in January


Cheers to 2018! As we look forward to another wonderful year here at GIFFT Wines, we want to let you know how we'll be shipping orders to protect your wines from freezing temperatures happening throughout the country this winter.  

We are offering temperature-controlled shipping at no additional cost the month of January. We will be shipping temperature-controlled to all states except the following: 

New Mexico

We can ship temperature-controlled to any of the states above at no additional cost to you, please just let us know at the time you place your order and we're happy to assist!

This service works a little bit differently than standard ground. With this method, your order will travel in a temperature-controlled truck to a hub near you. As soon as your order is accepted by the carrier, you will receive an email with your tracking code. Total transit time will be approximately two to three weeks and you will receive your tracking code 1-5 days before delivery. 

We are so excited to be able to offer this service to you at no additional cost, knowing that your wines will arrive safe and sound to your door. If you have any questions or concerns about our temperature-controlled service, please do not hesitate to contact us at contact@gifftwines.com or 1-888-772-4343.

Time Posted: Jan 3, 2018 at 9:46 AM
Tara Reprogle
December 21, 2017 | Tara Reprogle

Christmas Tree Pull-Apart Bread with GIFFT Chardonnay

Christmas Tree Pull-Apart Bread


1 can (13.8 oz) refrigerated artisan pizza crust 

4 oz, or half brick, cream cheese

1 cup shredded mozzarella or Italian blend shredded cheese

2 tablespoons butter

1 clove garlic, minced very fine

3 tablespoons freshly chopped parsley and rosemary

1 cup warmed marinara sauce for dipping


Heat oven to 400°. Roll the pizza dough to a 10 x 15 inch size, then cut the dough into 36 equal squares. In a small bowl, mix the cream cheese, garlic, and shredded cheese until well combined.

Add one teaspoon of the cheese mixture to each dough square. With your hands, roll each dough square into a ball, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photos above. Bake for 15 - 17 minutes, or until golden brown.

After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve with the marinara sauce.

Time Posted: Dec 21, 2017 at 3:22 PM
Tara Reprogle
November 27, 2017 | Tara Reprogle

Holiday 2017 Shipping Schedule

Here's a quick reference guide to our order and shipping schedule for the 2017 holiday season.

Please note that these shipping dates are intended to be guidelines and can change depending on weather or any other unforeseen events. If you have any questions about the status of your order, please give us a call toll free at 1-888-772-4343 or email us at contact@gifftwines.com.

Christmas Holiday Schedule

Temperature Controlled Shipping: order must be received by 12/04/2017 for departure on 12/08/2017. 

Ground UPS/FedEx Orders: order must be received by 12/14/2017 and last day to ship to arrive by Christmas is 12/15/17.

3 Day/2 Day/Overnight UPS/FedEx Orders: order must be received by 12/17/2017 and the last day to ship to arrive by Christmas is 12/18/17.

Our fulfillment house, UPS, and FedEx will all be closed on 12/25/2017.

GIFFT Offices will be closed Friday, December 22nd and will reopen Tuesday, December 26th. Have a Merry Christmas!


Time Posted: Nov 27, 2017 at 9:55 AM
Tara Reprogle
November 22, 2017 | Tara Reprogle

Thanksgiving Cranberry Brie Tarts


Try these sweet and savory brie and cranberry bites that pair perfectly with our Pinot Noir Rosé!

Yield: 12 servings

Total Time: 15 minutes


15 mini phyllo cups (in the frozen section)
6 teaspoons creamy brie
6 teaspoons cranberry sauce

Instructions Preheat oven to 350 degrees. Place the frozen phyllo shells on a baking sheet, and fill with a ½ teaspoon of brie. Bake for 7-10 minutes, until the cups are golden and the cheese is melted through. Top with ½ teaspoon cranberry sauce and serve immediately.

Time Posted: Nov 22, 2017 at 9:54 AM
Jennifer Evans
October 31, 2017 | Jennifer Evans

Thanks "Giving"

Thanks “Giving”


We are excited to announce that, with your help, we are able to donate $2,170 to the North Bay Fire Relief Fund! All proceeds go directly to fire victims and aid relief efforts. Please accept our sincere thanks for your help and participation in this effort!


Recently many people in Northern California were affected by tragic wildfires. The Redwood Credit Union (RCU), in partnership with the RCU Community Fund, Inc., The Press Democrat, and Senator Mike McGuire, is accepting financial donations for the North Bay Fire Relief Fund to assist fire victims and aid relief efforts.

For every purchase of GIFFT wine that you make between now and November 30, 2017, GIFFT Wines will donate 10% of our revenue to this fund to support fire victims in Sonoma, Napa, Mendocino, and Lake Counties. For more information about the fund, click here


Time Posted: Oct 31, 2017 at 1:37 PM
Jennifer Evans
October 31, 2017 | Jennifer Evans

Homemade Turkey Rice Soup


Homemade Turkey Rice Soup

You’ve enjoyed a delicious Thanksgiving dinner with family and friends. Everyone is stuffed like the bird, but there’s still leftovers filling the fridge. You’ve probably asked yourself the same question every year, “What do I do with the leftover turkey?” Here is a recipe that is easy and uses every bit of the bird that is left over.


1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 1/2 quarts water

1 large onion, cut into wedges

1/2 teaspoon salt

2 bay leaves

2 cups chopped carrots

1/2 cup uncooked long grain rice

3/4 cup chopped celery

½ small onion, chopped

¼ tsp celery salt

¼ tsp poultry seasoning

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours. (If you are not boiling the turkey carcass and using leftover turkey you’ve already carved, you can substitute 2-3 quarts chicken stock or broth and start with step 3.)

2. Remove the carcass and set aside to cool. Strain broth and skim fat. Discard onion and bay leaves. Remove turkey from bones; discard bones and cut turkey into bite-size pieces.

3) Return the broth to the pan. Add the carrots, rice, celery, chopped onion, celery salt and poultry seasoning; cover and simmer until rice and vegetables are tender.

4) Add turkey and Cream of Chicken soup to the broth; heat through.

Yield: 8-10 servings (about 2 quarts).

Time Posted: Oct 31, 2017 at 1:34 PM
Jennifer Evans
September 27, 2017 | Jennifer Evans

Harvest 2017 – Many Highs So Far… Literally

After winter rains throughout the state put an end to years of drought, temperate weather patterns produced ideal grape growing conditions in Monterey County. At the beginning of harvest, the crop outlook seemed to be slightly lower in volume compared to years past, although quality was high. We kicked off the season with sparkling grapes in early August, with still grapes following just a few weeks behind. Pinot Noir, Chardonnay, and Cabernet Sauvignon all ripened slowly and evenly with persistent warm temperatures through the end of the month.

Then September arrived with a bang. The record-setting heat wave of 100+ temperatures across the state and throughout Monterey County caused spikes in some areas that were 25 degrees above average, compared to previous years. With these high temperatures motivating our vineyard teams, harvest kicked into high gear. Minor “sunburn” could be seen on some grapes and in the canopies, but, for the most part, the heat helped increase sugar content and intensify flavors.

Fortunately, mild temperatures throughout the rest of September helped preserve grape quality. When the temperatures dropped again, so did the sugar levels. In Monterey County, our ranch managers are accustomed to these types of fluctuations, and they know that being patient and not picking before the flavors have fully developed is key.

The Pinot Noir and Sauvignon Blanc harvests are complete, while Chardonnay will wrap up by the end of September. Merlot is next, then the harvest of the Cabernet Sauvignon grapes will complete this year of very high highs, but not too many lows. Harvest should be finished by the end of October, or the first week in November.

Time Posted: Sep 27, 2017 at 8:13 AM
Friendship, Love, Laughter... It's a GIFFT!