Out here in Napa Valley, there’s a big weekend at the end of April called the Vineyard to Vintner (V2V) Open House Weekend featuring wines from the upper echelon Stag’s Leap District. V2V is out of my limited price range at the moment, but there is something in the press release that caught my eye.
The Stag’s Leap District Vintners are coming together to make a sangria.
Yeah, you heard that right. I often recommend a more low-end wine for sangria, because you’re just going to destroy it with brandy and fruit. But this time, 18 of the District’s high-end cabernet sauvignons will combine with local fruits and brandy to create … fruit punch. Really really extravagant fruit punch.
Here’s what the folks in the Stag’s Leap District have to say about their classier-than-average sangria:
“Everyone knows that we make some pretty remarkable wines here in the Stags Leap District, some of the best in the world,” said newly elected SLDW President, Elizabeth Vianna of Chimney Rock Winery. “What people don’t know is how much fun we have doing it. Our V2V weekend and our ‘Swanky Sangria’ are our way of showing the world the extraordinary sum of our parts as the fortunate beneficiaries of this District’s amazing terroir and eclectic personalities.”
Once again, the sangria is out of my price point, but I would dearly love to try some. Considering the cost of many of the bottles involved, the estimated value of the blend is $20/oz or a staggering $100 a glass. That better be some amazing sangria … and everyone better sip!
Out of your price point too? We’ve got some tasty sangria recipes right here on Wine-Girl.net that I promise won’t cost you $100/glass.
Greatest Hits: Make Your Own Sangria (Red, White, and Blush recipes)
Once again I’ve been deluged with press releases. This time, however, the makers of 1800 Tequila and Three Olives vodka sent me some recipes worth sharing. These cocktails, all of which can be made in bulk for your summer bbq, are the perfect antidote to a hot day.
If this Sangria doesn’t do it for you, I have recipes for Blush, Red, and White Sangria that I’ve made for years and that I swear by.
1800 Sunrise Sangria
1 750ml bottle pink Prosecco (or cava, or other sparkling wine)
1 cup 1800 Tequila
2 cups lemon lime soda (or ginger ale)
1 Bosc pear, cored and cut into 1/2-inch pieces
1/2 pint raspberries
Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime. Add the Prosecco, soda, and the 1800 to the pitcher and gently combine. Add fruit and serve.
Mango Sweet Tea
2 ounces Three Olives Mango, chilled
6 ounces Sweet Tea, chilled
Add the Three-O Mango and tea to a tall glass filled with ice; stir well. Garnish, if desired, with a slice of mango.
Minted Pomegranate Lemonade
1 cup (packed) mint leaves, chopped
⅔ cup sugar
1 cup fresh lemon slices
1 ½ cups Three Olives Pomegranate
Combine chopped mint and sugar in large bowl. Stir in lemon slices and Three-O Pomegranate. Cover and refrigerate for at least 30 minutes and up to 2 hours. Strain mixture into pitcher. Fill six 6- to 8-ounce glasses with crushed ice. Pour mixture over. Garnish with mint sprigs.
Tropical Tequila Punch
¼ cup pineapple juice
¼ cup 1800 Tequila
1 ½ tablespoons thawed frozen passion fruit juice concentrate
½ teaspoon fresh lime juice
In a highball glass, mix all ingredients. Fill the glass with ice cubes; stir to blend. Garnish with a fresh pineapple spear.
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