The Culinary Works

The great thing about Sangria is that you can make it a day ahead in pitchers. Not only is this a time saver but also the wine begins to infuse with the fruit and the flavors intensify. It’s always good when prepping something ahead of the party means it tastes even better for the party.

I have two basic Sangria recipes I use, one red and one white, from which I sometimes substitute fruit based on what I can find that looks good. If it’s a small gathering I just prepare it in glass pitchers. If I need more I have some 2.5 gallon containers with lids I use, then I can just refill the pitchers as needed. These recipes make 1 pitcher each.

Basic Red:

• 1 Bottle of Pinot Noir, Sangiovese, Merlot, Cab or mixture
• Juice of 1 Lime
• ½ cup Grand Marnier
• Oranges
• Berries
• Pinapple

Basic White:

• 1 Bottle Pinot Grigio or Sauvignon Blanc
• ½ cup Calvados
• Pears
• White peaches
• Apples
• 1 can Ginger Ale

This is a great Brunch Sangria, it’s almost a belini, which isn’t a bad thing at all in my opinion. You don’t want to blend the wine ahead as you loose the bubbles but it’s easy enough to have the fruit prepared the day before and just add the champagne when you are ready to serve it.

• 1 bottle of Champagne/Sparkling wine
• Melon
• Peaches
• 2 cups of Peach Puree

The amount of fruit you use largely depends on your tastes. If you like more raspberries add more. The pitcher will guide you as to how much you can add. Considering you have to fit the liquids in I suggest you pour them in first. Then add the fruit, as you like.

Sangria is such a treat. I hope you try it at your next gathering. Cheers!