Now that spring is officially here, celebrate the season by mixing up some of Woodbridge by Robert Mondavi's signature wine cocktails.

Whether you opt to welcome the warmer weather with a glass of Cool Melon Mint, a flavorful blend of fresh honeydew melon and mint, or go for the Peach Pinot Grigio Sweet Tea infused with homemade simple syrup, these refreshing spring sips are ideal for everything from a backyard barbecue to a picnic in the park.For a twist on the classic mimosa, whip up a large batch of the Blood Orange Fizz - an excellent option for sharing with friends and family over brunch.Peach Pinot Grigio Sweet TeaYield: 1 cocktail¾cup (6 oz) pinot grigio3 dashes Angostura Bitters1 ounce extra strong black tea, brought to room temperature1 ounce peach simple syrup (recipe below)½ounce freshly squeezed lemon juiceSlices of fresh peaches, for garnishFill a rocks glass with ice, then top with 3 dashes of Angostura Bitters.Add strongly steeped tea (use two tea bags for a cup instead of one when brewing), peach simple syrup, Pinot Grigio, and lemon juice.Stir with a cocktail spoon, and add slices of peaches to garnish.Peach Simple Syrup2 peaches, sliced2 cups sugar1 cup waterPlace all ingredients in a medium saucepan.Cook over medium/low heat until all sugar is dissolved.Allow mixture to cool, with peaches still inside the pan.Once the syrup has cooled, about 30 minutes, remove the peaches with a slotted spoon.Transfer the syrup to a Mason jar or a plastic squeeze bottle. You can use this mixture for naturally flavored sodas or other cocktails.Cool Melon-MintYield: 1 cocktail½honeydew melon, cut into small cubes¼cup elderflower cordial¾cup Moscato, chilled1 cup crushed iceSeltzer water, to finish and to tasteFresh mint, for garnishIn a food processor or blender, combine melon cubes and elderflower cordial.Process or blend until pureed smooth, about 1-2 minutes. Add the Moscato and ice; process or blend until fully smooth.Finish by adding seltzer water to taste. Garnish with fresh mint or melon wedges. Rim serving glasses with ginger sugar if desired.Blood Orange FizzYield: 1 large cocktail¾ cup (6 ounce) pinot grigio1 ounce freshly squeezed blood orange juice1 ounce Campari1 ounce simple syrup (2 parts sugar, 1 part water ratio)1½ ounces soda waterBlood orange wheels, for garnishFill a large glass or Mason jar with ice, then add in all of the measured ingredients, except for the soda water.Stir the ingredients with a bar spoon.Once incorporated, finish with a splash of soda water.Garnish with wheels of freshly sliced blood oranges.