- 1 Sliced Apple
- 1 Sliced Pear
- 1 Sliced Orange
- 8 oz. Apple Brandy
- 1 750ml bottle of Santa Rita 120 Sauvignon Blanc
- Combine all ingredients in a large pitcher.
- Chill at least 4 hours.
My first memories of Sangria date back to the early 80s while vacationing with friends in Benidorm, a seaside resort on the Costa Blanca coastline of Southern Spain. Sangria is traditionally served everywhere during the summer and throughout the whole year in the warmer southern province of Spain.
I really enjoyed my time sipping on this fruity punch, and it went down extremely easily. If you ever have a similar experience, WATCH OUT! It’s a sneaky one!
This refreshing party drink is served all around the world. It was first introduced in the states at the 1964 World’s Fair in New York and is served at almost every restaurant in the United States.
Sangria is named after the Spanish word Sangre, which means “blood” because of its rich, dark-red color. It can be made in red, white or even a sparkling wine. If you would like your Sangria to have more of a kick, you can add brandy, rum or vodka. There are so many recipes for Sangria that just about any concoction would work, and you don’t have to be a wine expert to do it.
I decided to make some Sangria this weekend while entertaining friends. I picked up a bottle of the New Age Rosé from Argentina blended with Malbec and Merlot. It turned out to be very tasty with lots of citrus flavors. The taste could be described as thirst quenching and tangy. I let it sit overnight in the fridge, and the fruit had fermented into the wine, giving it more of a sweet, subtle taste.
½ Cup Blueberries
½ Cup Strawberries
½ Cup Raspberries
1 Bottle cold New Age Rosé
(Be sure to wash ALL the fruit!)
Cut lemons and oranges, and then squeeze them into a large pitcher, dropping in fruit as a garnish. Put blueberries in a plastic bag and crush them to break their skins and release their juice; add to pitcher. Cut strawberries into small pieces; add to pitcher with raspberries. Pour in bottle of New Age Rosé, stir, and let sit overnight in fridge. Pour into glasses with ice and enjoy.
I love this Sangria that is made with sparkling wine and Chambord Liqueur. On the nose, it is blueberry pie in a glass with lots of creamy blueberry and vanilla flavors.
1 750ml Bottle of Segura Viudas Cava
4 Shots Chambord raspberry liqueur
2 Cups blueberries
Pour the sparkling wine into a pitcher, and then add in the Chambord and the blueberries. You want to serve this immediately, so the bubbles don’t diminish. Alternately, you can soak the Chambord and blueberries overnight first. This allows the flavor of the blueberries to get into the liquid. Directly add that to the sparkling wine right before you serve it.
This basic recipe for Sangria is easy and is available in a flyer at Nino Salvaggio’s.
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
2 TBSP sugar
1 Shot brandy
2 Cups ginger ale or club soda
Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine.
Toss in the fruit wedges (leaving out seeds if possible), and add sugar and brandy. Allow to chill overnight. Add ginger ale or club soda just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice.
Remember, there is no right or wrong way to make Sangria. Create your own recipe using all of your favorite fruits and beverages. Most of all, make it fun. Cheers & Salud!
Happy Sangria Making!
Well, I hate to say it, but summer is winding down, and just in time for that last summer bash, I’ve put together a list of our favorite Sangria recipes! Sangria is the perfect drink for summer parties since it can be made the day before. The more the wine marinates with the fruit, the better it tastes! The number-one thing to remember about Sangria is that the concept came from grabbing whatever fruit you have around the house and tossing it in! That’s what makes it so much fun!
First up is my Sangria recipe. It’s very traditional and very tasty! I like to use a dry Spanish Tempranillo because you’re adding sweetness with the fruit and liquor. This keeps the Sangria balanced and refreshing!
Add all ingredients except Perrier to a large pitcher, stir and marinate for an hour or overnight. Add the Lime Perrier just before serving.
All summer long, Nino’s has had its delicious fresh berries on sale. Here’s our take on a Berry Good Sangria! Perfect for your guests with a bit of a sweet tooth!
In a large bowl, coat 1 cup of each of the berries with the sugar and let sit for an hour. Mix the wine and Chambord together in a large pitcher. Add the macerated berries to the mix, stir and refrigerate up to 24 hours. Add ginger ale and remaining berries just before serving.
I’ve been craving everything Passion Fruit lately and love using Passoa Passion Fruit liqueur in many of my summer cocktails–my Sangria recipe included! I use New Age White Wine because it is a blend of Muscat and Sauvignon Blanc, making it fruity but not too sweet. Moscato would work for this recipe as well since the pineapple and citrus lend acidity.
Add all ingredients, except club soda, to a large pitcher and stir. Refrigerate overnight. Add club soda and stir again just before serving.
Our very own Chef Extraordinaire, Pete, has his own favorite Sangria recipe! It’s Peach Sangria Blanco, and it’s delish!
In a large glass pitcher, combine all ingredients except club soda, and stir well. Add club soda, give a gentle stir and serve.
So, even if it’s just a party of two after shipping the last kid off to college, Sangria is the perfect way to squeeze that last drop of fun from the waning days of summer. It’s light, refreshing, and delicious. Give these recipes a try, and let me know what you think!
– Jenifer Laurie
We’re in the thick of the dog days of summer – long, hot days, trips to the pool and barbequing with friends and family. In my last article I wrote about some of my favorite white wines for the summer, but sometimes a red or rosé pairs better with a meal. Lately it’s been my goal to seek out those special warm weather reds. I think you’ll approve of what I found.
Chateau Des Annibals Coteaux Varois En Provence 2010 Rosé, $16.99 –
Okay, I don’t normally use terms like this, but this wine is sexy! The Chateau Des Annibals’ label has an elephant on it, paying homage to Hannibal’s ride through the French countryside with his war elephants. Along with the elephants came the Gypsies, singing their siren song “Suivez-moi-jeune-homme” (follow me young men) which is also featured on the label. Seductive back story aside, the color of the wine is that of flushed rosy cheeks, the nose has rose petals and strawberries, and the flavor is bright, fresh, and lovely.
New Age Rosé NV, $8.99 –
In my last blog, I wrote about how nice the New Age white is for the Summer. Well, the Rosé is the fuchsia colored sister to that wine, and is just as pleasing as the white! It gets its vibrant color from equal parts Merlot and Malbec. Like the white, it has a bit of fritz to it and is abundantly fruity with notes of wild strawberries and raspberries. See this as a warning or an accolade; it has some sweetness, akin to very ripe sugar dipped strawberry.
Autumn Flight Barbera, NV 10.99 –
Barbera is a grape that is indigenous to Italy and is starting to make waves in California. The Autumn Flight is light to medium bodied, fruit forward, fresh, and food friendly! On an extra hot day, don’t be afraid to chill this down and take it to the neighborhood cookout or Barbeque. Black stone fruits, smoke, and a touch of coffee round out the flavors, while the acidity gives the finish nice grip.
Chime California Pinot Noir 2009, 12.99 –
Chime Cellars make Riesling and Chardonnay but their main focus is on Pinot Noir. We brought the entry level California Pinot to Nino’s about 6 months ago and it has been flying off our shelves ever since! I believe this is because it’s fresh and fruity, with flavors of fresh baked cherry pie and a touch of toasty vanilla and nutmeg on the finish. It’s a lighter Pinot Noir in style, so whether you are having chicken kabobs on the grill or fresh fruit by the pool, it is an ideal summer red.
Ca’Bona Sangue Di Giuda, 2009 $11.99 –
It’s late, it’s hot, and the kids are at camp. You and your lovely spouse are sitting in the backyard listening to the symphony of crickets and cicadas, watching the lightning bugs float by. This is the perfect time for Ca’Bona Sangue di Giuda. This wine, served chilled, is red, fruity, bubbly, and a touch dry on the finish. Sangue di Giuda or Blood of Judas; allegedly named by disapproving monks for its aphrodisiac like qualities, has flavors of strawberry and raspberry preserves. If you want to add a little dessert to the mix, I recommend Just Desserts Raspberry Scones or any good quality dark chocolate.
I can’t finish this festive summer sipper article without mentioning something about Sangria. Many of you have inquired about recipes or wines to use, so here is my Sangria breakdown. For Peach Sangria I would recommend the Sweet Sunset Golden Peach wine ($9.99), or the Montpelier Viogner ($7.99) if you want it a little drier. For white Sangria I like to use Terra Andina Sauvignon Blanc ($7.99) and for red Sangria I use Protocolo Spanish Red ($7.99). Here is my Sangria recipe…
Jennifer’s Red Sangria Recipe:
1 Bottle Protocolo Red
1 Orange Sliced Thinly
1 Lemon Sliced Thinly
2 Limes Sliced Thinly
1 Nectarine Cut into Sections
1 Peach Cut into Sections
½ Cup Captain Morgan’s Spiced Rum
½ Cup Orange Juice
1 Cup Lime Perrier
Or if it’s just too darn hot to do all that work, we just got in Bethany Frankel’s Skinny Girl Sangria ($14.99). Just open and serve!
Summer is in full swing and I hope that you stop by and pick up a couple of my chillable red picks!
– Jennifer Laurie