It's summer – time to break out a pitcher of sangria! Our Wine Country version starts with the king of Napa Valley grapes, Cabernet Sauvignon and accentuates the rich, ripe fruitiness of the wine with blackberry puree. Green apple and orange provide a sweet -tart component and a little splash of Christian Brothers brandy, created here at Greystone in the Napa Valley, decades before it was The Culinary Institute of America, adds a little structure and a wonderful sense of history to our signature recipe. This quick, modern version requires no whole fruit, but it can be added if desired.
Here are a few juicy tidbits about this versatile drink:
- The classic wine punch, which originated in Spain and Portugal, was first tasted in the United States 50 years ago at the World’s Fair in New York City.
- The name comes from the Spanish word for “blood” because of the similarity in color of the red wine traditionally used in the recipe.
- Pre-made Sangria is one of the fastest growing beverage products in the US market, with nearly 2 million cases of Premium Sangria sold last year.
- Sangria recipes allow for endless personal interpretation: it can be made with red, white, rose or sparkling wine, aromatized with spices and botanicals, sweetened with any seasonal fruit available and fortified with the spirit of your choice.
- The refreshing drink is often served in a pitcher with a large wooden spoon to scoop up the macerated fruit at the bottom.
- Perfect for summer is the variation mixed in certain regions of Spain called “Zurra,” made with peaches and nectarines.