Here's the Newest — And Prettiest — Way to Drink Wine This Summer

From wine popsicles to frozen wine concoctions and even wine ice cubes, if you're drinking a plain ole' glass of wine this summer — you're doing it all wrong. Enter Zac Posen and Ecco Domani who have collaborated to bring you a better dressed bottle of wine and a fresh new way to drink it this summer.

The collaboration may seem a bit random, but Posen's relationship with the wine label actually dates back to 2002 when he received the inaugural Ecco Domani Fashion Foundation Award, a sponsorship that helped stage his first-ever runway show. Now, as Ecco Domani celebrates its 20th anniversary, things are coming full circle with a new bottle of wine designed by Posen to celebrate.

Posen took inspiration from his resort collection when it came to designing Ecco Domani's limited-edition Pinot Grigio bottle for summer. The end result? A chic bottle with a colorful confetti print adapted directly from Posen's runway collection. And because wine is getting a serious upgrade this summer, the designer is also shelling out a trendy way to drink (better yet, eat) your Pinot Grigio: in sorbet form. Posen is sharing his watermelon Ecco Domani sorbet recipe with BAZAAR to help toast the stylish new collaboration.

Zac Posen's Watermelon Honey Basil Sorbet with Ecco Domani Pino Grigio


  • Watermelon
  • Ecco Domani Pinot Grigio
  • Fresh basil
  • Chestnut honey
  • Maldon Sea Salt


Slice ripe, sweet watermelon and lightly char the wedges on a grill to develop flavor and a little smokiness. Puree the watermelon and add chestnut honey steeped with fresh basil.

While mixing, add a few pinches of Maldon Sea Salt to bring out all of the flavors and 2.5 cups of Ecco Domani Pinot Grigio. Once the blend is fully stirred, spread the mixture in a shallow baking dish and freeze.

Remove the concoction from the freezer to stir every 30-40 minutes. Continue the process of freezing and stirring for approximately 3.5 hours. Longer freezing periods will produce larger ice crystals while shorter freezing periods will produce smoother ice crystals, depending on preference.

Once the blend is the desired consistency, scoop into small glass dishes or hollowed citrus fruit and finish with a pinch of chipped Opal basil.

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