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Wine Country Recipe: Summertime Sippin’ Sangria

July 16th, 2014

Sangria

This easy, summer cocktail made with wine, is perfect for big summer parties or an intimate get-together.  Although, as festive and refreshing as Sangria is, it’s always a favorite, so you may consider doubling the recipe!  And remember, the longer your batch of Sangria sits, the better the flavor will be.  Enjoy!

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

1 Bottle of your favorite Temecula Valley red wine (Cabernet Sauvignon, Merlot, Zinfandel or Syrah)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice or lemonade
2 Shots of gin or triple sec (optional)
1 Cup of raspberries or strawberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

Preparation:

Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangria is chilled around 24 hours in the refrigerator;  allowing the flavors to really marinate into each other.

Here are a few Temecula Valley Wine suggestions to use for your Sangria:

Baily Winery ~ 2009 Merlot – Rich balance of fruit, silky tannins and just a touch of spice.

Callaway Vineyard & Winery ~ 2011 Special Selection Cabernet Sauvignon – Dark fruit aromas of cassis, blackberry and black cherry laced with Madagascar vanilla.

Leoness Cellars ~ 2011 Zinfandel – Flavors of sweet blackberry and plum framed by soft tannins and a long, silky finish.

Thornton Winery ~ 2011 Estate Syrah – Berry and plum aromas, aged in limited new oak.

Recipe adapted from Stacy Slinkard on wine.about.com

 

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