Posted on July 24, 2015
Sangria is the ultimate crowd pleasing punch concoction. A customizable combination of wine, fruit and other spirits that can be simple or complex, made in a hurry or in advance, sweet or more on the citrus side. Sangria can be a little daunting because the options are so limitless. So, here are a few tips to make your sangria the star of your next brunch or gathering.
Pairing Wine and Fruit
Wine pairings can be a complicated process but there are solid and time-tested combinations that are always winners. White wines like chardonnay, moscato and pinot grigo pair well with stone fruits like peaches, plums, and nectarines. But stone fruits aren’t the only options for white wine lovers; also try pineapple, apples or mangos. Red wines like pinot noir, merlot and cabernet sauvignon pair well with berries and citrus. More adventurous red wine drinkers can try adding blood oranges, cherries or grapefruit to their red sangria.
Deciding which spirit to add to your sangria often will help steer the course towards sweet or more tart. Citrus universally benefits both types of sangria, so most recipes call for Contrieau or Triple Sec (orange liqueurs) to be added. Red wines often benefit from brandy or cognac, whose strong flavors can stand up to the flavors in red wine. White wines often benefit from elderflower liquor or peach and apricot brandies.
To Fizz or Not to Fizz
Sparkling wine is not off the table when it comes to sangria crafting. Adding cava, prosessco, rose’, champagne, or asti can add bubbles and flavor to your sangria recipe...
Read the rest of the article in PBC Collection magazine. Available on your iPad, iPhone or Android devices.