Area wineries divulge their Sangria tips and recipes
Emanar Cellars offers a Sangria Blanca (white) and Sangria Tinta (red) featuring their liqueur wine— S’Naranja Pedro Ximénez. Courtesy of Mar Meyerhoefer.
Warm summer months create a whole new ambience in which to imbibe. Heavy red wines and mulled beverages are cast aside along with boots and wool sweaters. Lighter reds, crisp whites and that fun little drink from the Iberian peninsula—Sangria—take center stage after a day of yard work or to accompany patio-lounging.
True Sangria contains brandy—anywhere from one to six ounces per bottle of wine depending on the recipe—but it’s commonly made with wine only and Clark County wineries have several tasty versions available during summer winetasting hours or that make an appearance at special events throughout the season.
Emanar Cellars – courtesy of Mar Meyerhoefer
1 bottle red wine (we use Don Ramón)
mixture of lemonade and orange juice (750 ml)
*can sweeten with more orange than lemon or all 7-Up or Sprite
2-3 shot glasses of S’Naranja Pedro Ximénez (a liqueur wine)
Three varieties of citrus fruit (orange, lemon and lime), sliced or cubed
Sangria Blanca (white version)
1 bottle white wine or Cava (Spanish sparkling wine)
750 ml lemonade
2-3 shot glasses of S’Naranja Pedro Ximénez (a liqueur wine)
Three varieties of citrus fruit (orange, lemon and lime), sliced or cubed
English Estate Winery – Founder, Carl D English’s, recipe
1 bottle red wine
2 Tbsp English Estate Pinot Noir Brandy
2 Tbsp sugar
juice of one lemon
juice of two oranges
1 lemon, sliced paper thin
1 orange, sliced paper thin, and quartered
3 C soda water
8-10 ice cubes
In a large pitcher or bowl, combine the wine, brandy or liqueur, sugar and citrus juices. Add the sliced fruits and steep for several hours in the refrigerator. Serves 6-8.
Heisen House Vineyards – courtesy of Michele Bloomquist
Served by the glass on Friday Music nights 5-9 p.m. every Friday in July, August and September
White Peach Sangria
1 bottle Barn Owl White
1 pint peach white grape juice
1 can lemon lime soda or sparkling water
Fresh or frozen peach slices
Combine the wine, juice, and fruit. Steep in fridge overnight. Add soda or sparkling water right before serving. Serve over ice with a sprig of fresh mint. Makes 8 servings.
Blueberry Pomegranate Sangria
1 bottle Barn Cat Red
1 pint blueberry pomegranate juice
1 can lemon lime soda or sparkling water
Fresh or frozen blueberries, raspberries, blackberries Combine the wine, juice, and fruit. Steep in fridge overnight. Add soda or sparkling water right before serving. Serve over ice with a slice of lime on the rim. Makes 8 servings.
Michelle Parker, co-owner of Koi Pond Cellars, is a sucker for the beautiful appearance of star fruit and tastes of lemons and limes but will mix things up with oranges and apples. She chooses two bottles of a citrusy white wine like Sauvignon Blanc, one bottle of a red wine and has been known to add seltzer water for bubbles, lemon-lime soda to ramp up the citrus and stone fruit (I.e. peaches, nectarines) for a more tropical flavor.
Moulton Falls Winery dispenses this beautiful concoction in their Northwest-style tasting room with a mixture of Big Jake Chenin Blanc and RR Red Cabernet Sauvignon steeped for several hours with orange, lemon and lime slices and a simple syrup flavoring.
Roll up your sleeves and try a couple variations or let Clark County wineries do the work for you. Salud!
**If you like what you’re reading, follow Corks & Forks by clicking the ‘Follow’ button or follow Corks & Forks on Facebook.
Viki
I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.