Sangria: To make or to buy. That is the question.
I LOVE Sangria in the summer. Not just any sangria, though- it has to be good (of course). I used to make my own, but now there has been an emergence of bottled Sangria on the market.
Any reviews, recommendations, suggestions, opinions?
Any reviews, recommendations, suggestions, opinions?
Views: 20
Replies to This Discussion
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Permalink Reply by Wino on -
I too love Sangria and always make my own so I would be interested in any recommendations for bottled or mix.
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Permalink Reply by Matt Harnden on -
I would strongly recommend Three Thieves Bandit Sangria in a Tetra Pak. We just launched it this summer. It's affordable AND good.
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Permalink Reply by Jesse Porter on -
I'm actually looking for a good Sangria recipe for summer barbecue season, so any and all suggestions are welcome.
A good friend swears by the following blend: soak the fruit (oranges, etc.) in Cointreau overnight. The next day, mix together a light but robust red wine (Beaujolais-Villages, Dolcetto, Grenache, whatever) with some pineapple juice, some ginger ale, and a splash of gin -- or more than a splash, if you like it strong. Add the pickled fruit and you're good to go.
Sounds pretty delicious. Anyone have a better recipe?
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Permalink Reply by Matt Harnden on
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I used this last week at an event:
Bandit Sangria (1L)
Bandit Chardonnay (pour for 3-4 seconds)
Club Soda (pour for 3-4 seconds)
Agave Nectar (squirt for about 4 seconds)
Sliced Fruit (blueberries, strawberries, raspberries, blackberries, oranges, etc....)
I like to cut an orange in half. I peel one half of the orange and drop all the fruit pieces in. I squeeze the juice of the other have in and then drop the rest (rind and all).
mmmm sangria....
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Permalink Reply by Marc Witham on
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Make it, make it, make it.
I used to make it in 5 gallon batches for parties.
Start with a cheap strong wine. Then add fruits (oranges, apples, pears, peaches, nectarines, etc) and spices (cinnamon, nutmeg, cloves, etc) and let it sit in a cold place for two days.
This will allow for the fruit and spices to mellow the cheap wine.
It then is consummed quickly.
You could easily do the same thing in smaller batches.
Marc
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