Aw man it’s like, not even a recipe. It’s just
1) handful of frozen strawberries like, I just get them at costco
2) handful of frozen other fruit mix like peaches mango pineaple mix or whatever (mixed berries is an excellent alternative)
3) a splash of cranberry juice, like idk 1/4 cup ish? I never measure it’s just enough to get the mix a bit wet so the blender doesn’t completely lock up on the frozen berries. Cranberry juice is my favorite but you can use other juices like oj or pomegranate or lemonade etc.
4) start blending (pause as needed to shake the chunks down depending on your blender’s style) and - this is the only kindof trick to it - start pouring in the wine of your choice as you blend it, trickling it in slowly while it blends to create something of an emulsion-style blend rather than just a plain mix. That gives it a lot fuller thickness without being cludgy or watery. Keep adding liquid (and you can switch back to the juice if you’ve added all the wine you’re comfortable with but the mixture is too stiff still) until it blends smoothly - up to you how thick you like your smoothies but I like mine still stiff enough it’s good and spoon-worthy.
(sometimes I mix it up and add a dollop of plain unsweetened greek yogurt to make the whole thing extra creamy and tart (I’m not big on super sweet), but I try and add that after it’s partway blended so none of it gets hit with full acid levels at once and curdles... have to be careful if you’re using a really acidic base like lemonade or a pinot gris)
Wine choice - if you wouldn’t drink the wine on its own, it probably won’t taste good in a smoothie so taste it first but. I would recommend a rose most of all as most decent bottles have a strong enough of flavor to hold their own but usually blend well with sweet/fruit flavors. Preferrably a rose of pinot noir, cabernet sauvingnon, or a sangiovese grape as a base, but if you find a blend you like that’s fine. If you don’t have a rose, you can go with any fruit-leaning white wine like a viognier or a floral gewürztraminer for a little contrast. If you like chardonnay, I’d say go with a crisp metal-aged wine, not one heavy on the oak. I think a pinot grigio might get isolated from the heavier fruit flavors and just taste a little too bitter/acidic and not blend well but tbh I don’t like them anyway so I’ve never tried it with one. You could go with a sweet wine if you like those, like a riesling or moscato but I fear those would be TOO sweet with the fruit. As for red wines, the options would be much more limited I should think and I haven’t tried this yet but I think it might work given what I know of wine; a real light pinot noir possibly or a very fruity barbera or similar might work. I haven’t tried it only because I tend not to keep lighter reds on hand. But really it’s entirely down to your taste in wine which one you pick, these are just my preferences.
