The Best Summer Sangrias

Nothing says summer quite like a tall pitcher of sweetly refreshing, delightfully fruity sangria. In the lead-up to our 2016 Dream Vacation to Barcelona, we’ve been craving this Spanish cocktail in all of its delicious forms. Perfect for BBQs, picnics, and parties, this easygoing drink has seemingly endless combinations. Experiment with different wines and fruit, or take note of a few of our favorite sangria recipes:

 


Orange & Pomegranate Sangria

¼ cup sugar

¼ cup water

1 bottle red dry table wine

½ cup brandy

1 cup pomegranate juice

1 whole apple, sliced

1 whole orange, sliced

1 cup strawberries, sliced

WINE RECOMMENDATION: Table Red Wine, Broadmoore 2014 Red Trails

DIRECTIONS:

Add sugar and water to a small saucepan. Over medium high heat, bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool. Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher. Add in cooled simple syrup to taste and stir. Refrigerate for at least 2 hours or for best results, overnight.


Summer Sangrias

Tropical White Wine Sangria

3 cups pineapple juice

1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc, chilled

1 cup brandy (pear brandy or apricot brandy)

1 ripe pineapple, cut into 1-inch chunks

1 cup pineapple soda

1 bunch fresh mint, roughly chopped

1 orange, sliced

WINE RECOMMENDATION: Moderna 2013 Sauvignon Blanc, McKenna 2014 Sauvignon Blanc

DIRECTIONS:
In a pitcher, combine pineapple juice, wine, brandy, pineapple, and soda with ice and stir. Refrigerate for at least 2 hours. Pour into wineglasses and garnish with the mint and orange.


Summer Sangrias

Black Rosé Sangria

1 pint fresh blackberries, plus 12 extra berries for garnish

Handful of blueberries, for garnish

¼ cup sugar

¼ cup water

1 bottle dry rosé wine, chilled

9 ounces vodka, chilled

6 ounces freshly squeezed lime juice (from about 9 medium limes), chilled

12 thinly sliced lime slices, for garnish

WINE RECOMMENDATION: Monarch 2014 Rosé of Pinot Noir

DIRECTIONS:
Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool. Place the pint of blackberries and simple syrup (to taste) in a large pitcher and muddle until the fruit is crushed, but not completely pulverized. Add the wine, vodka and lime juice and stir to combine.

Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding all solids. Serve with ice. Garnish each drink with a blackberries, blueberries and a lime slice.