Anytimes the perfect time for sangria July 29, 2014
Cocktail

Anytime’s the perfect time for sangria

I’ve been wondering why sangria isn’t a more popular summertime drink in our wine-drenched state.

Sangria’s a great party satisfier, refreshing and fruity, and it’s easy to make a large batch.

Sangria, typically a beverage found in Spain, normally consists of wine, chopped fruit, some fruit juice, sweetener, and brandy.

With the Mid-Valley’s red, white, and rosé wine options that abound, as well as wonderful fruit, it’s a win-win drink-drink situation. Combinations are limited only by your imagination. Pick fruit you like, wine you like, and you can even use flavored brandies that will complement the fruit you’re adding.

Here are three to try:

Raspberry Apple Rosé Sangria

Serves 4-6

Ingredients

1 bottle pinot noir rosé
½ cup brandy
½ cup triple sec
1 cup orange juice
3 to 4 tablespoons sugar to taste
1 Fuji apple, sliced
1 pint raspberries

Directions

Combine liquid ingredients and sugar and stir until sugar is dissolved. Add fruit and chill. Serve with ice.
White sangria.jpg

 

Cherry Nectarine White Sangria

Nectarines and cherries add a burst of summer flavors to this sangria made with a semi-sweet chardonnay/riesling blend. (Photo: Victor Panichkul / Statesman Journal )
Serves 4-6

Ingredients

1 pint cherries
1 bottle semi-sweet white wine such as a riesling or white wine blend
½ cup apricot-flavored brandy
1 cup apple juice
3 to 4 tablespoons sugar to taste
2-3 nectarines, sliced

Directions

In a pitcher, gently crush cherries so that they release some of their juice. In a bowl, combine liquids and sugar and stir until sugar is dissolved. Add liquid to cherries and add sliced nectarines. Chill and serve with ice.

Strawberry Blueberry Pinot Noir Sangria

Serves 4-6

Ingredients

1 bottle pinot noir
½ cup brandy
½ cup triple sec
1 cup orange juice
3 to 4 tablespoons sugar to taste
1 pint sliced strawberries
1 pint blueberries

Directions

Combine liquid ingredients and sugar and stir until sugar is dissolved. Add fruit and chill. Serve with ice.

Victor
Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.
https://www.thetasteoforegon.com/

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