Everything Wine And More

Jarrod Lackey
 
May 19, 2016 | Jarrod Lackey

Summer and Sangria Part 2!

Summer Sangrias

Strawberry Rosé

1 x Bottle Spier Rosé $14.99

1 x Can Rekorderlig Elderflower Cider $3.99

1 x Can Rekorderlig Strawberry Lime Cider $3.99

1 x Cup New Amsterdam Vodka $25.99(750ml)

1 x Can Bacardi Frozen Strawberry Daiquiri Mix (Grocery Store)

1 x Package Frozen sliced strawberries

3 x Tablespoons granulated sugar

2 x Cups Cold Water

Macerate the strawberries, vodka and sugar in a sealed plastic container overnight, or a minimum of 4 hours. Carefully ladle macerated fruit and liquid into serving pitcher. Add daiquiri mix, wine and cider. Mix with water and serve. Garnish with Mint leaves and fresh strawberry slices.

Tasting Notes
Strawberry Rosé:
I made up this recipe. I was inspired by the lovely colour of the Spier Rosé. The Spier Wine farm is located in the Stellenbosch region, approximately 50km from Cape Town in South Africa. This signature blend of Chardonnay and Pinot Noir has lovely aromas of strawberry and yellow apple with a crisp fruit finish. A very balanced and refreshing rosé.
I thought the light salmon colouring of this wine would pair well with strawberries. I chose the frozen strawberry daiquiri from Bacardi for its balance of sweet and tart. I wanted to add a refreshing flavour using Rekorderlig cider, and found the elderflower and the strawberry lime ciders had the perfect flavour.This sangria is on the sweeter side, but not overly so, would pair with patio snacks of nachos and fresh guacamole, or shrimp salad rolls.

Peach & Basil Sangria

1 x Bottle Spier Chenin Blanc $13.99

1 x Cup Dr McGillicuddy’s Peach Schnapps $14.99(375ml)

1 x Can frozen peach concentrate + 3 cans of cold water

1 x Package frozen peach slices

1 x Large bunch of fresh Basil leaves

3 x Tablespoons granulated sugar

½ x Cup New Amsterdam Vodka $13.99(375ml)

Sparkling Water, to taste.

Macerate the peach slices with schnapps, vodka, and sugar, overnight or for a minimum of 4 hours. Before ladling the fruit into your serving pitcher, roughly chop almost all the basil, leave some leaves whole for garnish. Add the fruit + liquid, basil and wine to serving pitcher. Mix and let it sit for 1 hour. Next scoop out as much of the chopped basil as you can, and squeeze any liquid out of the leaves into your pitcher. Add the frozen concentrate and water, mix thoroughly. When serving, the sangria will be a bit sweet, so add sparkling water to your glass, to suit your tastes, garnish with fresh basil. I chose to use frozen peaches, because fresh peaches weren’t available yet, but feel free to use firm white or donut peaches as a substitute.

Tasting Notes
Peach & Basil:
My personal palate does not favour overly sweet drinks. So when I came across a recipe for a white sangria using peach and basil, I got very excited. I have since changed the recipe to suit my tastes more directly. For this particular version, I chose the Chenin Blanc from Spier. This Chenin is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. A well-balanced palate with a strong wine finish. I like this wine for this recipe because the flavour of the wine shines through all the additions, and the basil balances it out quite nicely.
When serving this sangria, I typically pour the sangria halfway up the glass, then ladle some fruit, and then top up with sparkling water, if someone desires a sweeter version, top up with Sprite instead. This Sangria is very refreshing, perfect for warm days on the patio, pairing well with Salmon burgers or BBQ chicken wings.

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