Elements of a great Sangria Party

Sangria party set up

A while ago we posted about white sangria. We were testing out a few recipes for a Sangria Party we were hosting. We found our winner for our white sangria, a sauvignon blanc based sangria with honeydew melon, limes, cucumbers and mint.

Glass of white Sangria

Glass of the white sangria with sauvignon blanc, triple sec, honey dew melon, lime, cucumber and mint.

Sauvignon Blanc Sangria

White Sangria with honeydew, cucumber, lime and mint, just waiting for the sauvignon blanc

You can find the recipe and instructions here.

red sangria

Red Sangria with the fruit soaking overnight

We also made a red sangria from a family recipe from my friend Victoria. She is from Madrid, so this recipe is authentic! This recipe called for a Rioja or Merlot (we used a Rioja ie. tempranillo), rum, brown sugar, lemons and peaches. It sat in the fridge overnight melding, before we added ice to serve it.

Setting up a Sangria Table

Sangria is more than wine and fruit, it has multiple elements that you can put together in a million different ways. The basics are, wine, another alcohol, a sweetener, fruit or vegetable and possible herbs, sometimes juice and then something sparkly. Depending on the wine and fruit you may or may not need to let it set over night. Our red sangria we let soak for 24 hours, the white we made that morning. The sparkling addition should wait until serving to preserve the bubbles.

Sangria party set up

Red Sangria with fruit to add and sparkling water to add a bit of fizz

1st things first get clear or partially clear glasses for serving. Sangria is pretty and you want people to see it.

2nd, set out some fresh fruit. It is easier than having people try to scoop out of the container. Now if you have a big punch bowl you might be okay, but I really think, to avoid the mess you should go with a dispenser and then fresh fruit on the side. Choose fruit that will accent the flavors in the Sangria. With our red sangria we had blackberries and lemon slices, with the white, cucumber slices, lime slices and fresh mint.

3rd have several bottles of sparkling water on ice next to the sangria. Guests begin by dropping some fruit in their glass, filling halfway with sangria and topping off with the sparkling water. Sangria can be potent and addictive. All that fruit makes you want to go back for more, but you have all that wine and additional liquor, so the addition of sparkling water is good to add the fizz and cut down on the alcohol so your guests aren’t falling over. This is especially important if your party is outside in the summer.

Food pairings for Sangria

Food pairings will be similar to the wine pairings that you would do with these wines. With the tempranillo, we wanted albondigas to pair with the wine and we went with a goat cheese log to pair with the sauvignon blanc. There are so many options, and the pairings don’t need to be as specific as when you are just pairing with the wine, the added fruits will change and brighten the character of the beverage.

We wanted things to be low effort on the day of the event, so that we had time to spend with our guests. I prepped ahead making two types of hummus the day before; a plain hummus which we garnished with olive oil and paprika and a beet hummus which we topped with lemon zest for brightness. Michael also baked the cookies and the Torta de Santiago the day before so the kitchen would not get too hot that morning. Typically Torta de Santiago is made in a pie shape, but he doubled the recipe and made it in a larger pan to accommodate the number of guests. Torta de Santiago or Tarta de Santiago, as it is known in Galacia is a spanish almond pie or cake that originated in Galacia in the middle ages. You find it in Santiago de Compostela, the area where the remains of the apostle Santiago are believed to be buried.

The morning was spent with Michael making the baguettes and me prepping vegetables and then we made the albondigas. These are Mexican meatballs and you can find a variety of recipes for them. We chose to use rice as a binder in them rather than breadcrumbs as an ode to arancini. Michael mixed beef and chorizo for the meats. After forming the balls, we browned them to get them to hold together and added them to a crock pot full of a secret sauce Michael put together. Then they slow cooked all morning.

I made the goat cheese logs which are pretty simple. Chop up some pistachios, roll the goat cheese logs in them and then drizzle with honey and a bit of warm fig jam. My friend RuBen has found a new favorite food in this!

We laid out some Manchego and Iberico cheese as well as some bleu cheese and parmesan and then thinly sliced prosciutto and other meats. We added almonds, of course, and pistachios and some berries. All that was left was to add the people and conversations. We are very lucky to know some amazing people with eclectic backgrounds so their was lots of amazing conversation. The party started while the sun was out and slowly wound down with a few people gathered on the roof top deck enjoying the stars.

Watch for recipe videos and other great wine events coming up as we continue to explore all things wine here at Crushed Grape Chronicles.

You can find more information on wines, restaurants and on wine country and on Crushed Grape Chronicles . You can also find us on Facebook, Twitter and Instagram

White Sangria – the perfect wine cocktail for spring and summer

Sangria Test with Sav Blanc

I love wine and typically I am a purist, wanting to stick my nose in a glass and breathe in the aromas of the place where the grapes were grown, the seasons they saw and the soil they came from.  But spring hits and I’m looking for something for a party that is a little less intellectual and a little more fun.  That’s where sangria comes in.  The great thing for me is, that I can still geek out, finding pairings to go with the wine for the sangria and riff on some great recipes.

We started testing some recipes for a white sangria, for a party coming up later this month.

I came across a great pin shared by Wine Enthusiast The Anatomy of Sangria which is perfect for giving you the basics to riff on! The base of sangria is wine, then you can add fruit, liquor, fruit juice, sweetener, a mixer and then garnish.  This really is a wine cocktail.

I also came across a recipe on Pinterest for a cucumber melon sangria https://www.bhg.com/recipe/cucumber-sangria/ .  So we did a play on the one recipe and created another, for testing and tasting to find a crowd-pleaser for our upcoming sangria and tapas party.

Sangria lineup

Sangria alcohol lineup

Based on the Cucumber Sangria recipe, we decided to try two styles with a sauvignon blanc as the base.  I made a simple syrup (equal parts water and sugar, on the stove, bring to a boil and cook 3 minutes until the sugar dissolves, then cool), and let it cool while we went shopping for ingredients.  The great thing about this is that you can just roam the produce section and find things that speak to you of the winen you’ve decided to use.  We picked up lemons and limes, which seemed a no-brainer with a sauvignon blanc.  Of course we picked up a cucumber and honeydew melon for the recipe we had, and then a granny smith apple, lemon grass, mint, basil, starfruit & ginger.  We had honey at home, as well as rum, triple sec and some sparkling water.

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After chopping up all the ingredients, I settled on two blends.

Cucumber melon Sangria

  • cucumber slices
  • honeydew melon
  • lime
  • fresh mint
  • sauvignon blanc
  • triple sec
  • simple syrup
  • sparkling water

So because I was just doing a test, I used 1/2 bottle of wine.  I used about a 1/4 each of the cucumber, lime and honeydew.  The lime and cucumber I halved lengthwise and then sliced thinly, since I was not going to let this soak too long.  The melon I just scooped with a spoon, but you could use a melon baller (as I probably will when I make a full batch).  I used about 1 ounce of triple sec and 1/4 cup of simple syrup.  I tossed the fruit in the carafe first, added the wine and then the triple sec and simple syrup and swished it a bit before tossing it in the fridge. The sparkling water gets added as it is served.

 

Starfruit Sangria

  • Starfruit
  • lemon
  • lime
  • granny smith apple
  • basil
  • lemon grass
  • ginger
  • honey
  • rum
  • sauvignon blanc
  • sparkling water

Again I used the remainder of the sav blanc and a quarter of the other fruits thinly sliced.  This one gets called “starfruit” because it’s the showiest fruit in the glass.  I layered the fruits in, added the basil (2 sprigs), lemon grass (1 piece cut in half) and ginger (which was peeled and sliced thinly and you only need a little, 4 or 5 small slices). I mixed the honey with the rum so the honey would incorporate into the liquid and not be globby and added it and the wine.  Another swish and into the fridge.

I let them sit for maybe 30 minutes.  Then I added a little ice to a couple of wine glasses, poured in the sangria and dug out some of the fruit from the carafe to go in the glass.  We tasted first, then added sparkling water.  The extra fizz really works nicely.  The cucumber melon was perfect, which means you can make this fresh and serve almost immediately.  The starfruit, probably needs a little more time to meld.  It was a little tart, so perhaps more honey next time?  And I think I like triple sec better than the rum in these white sangrias. I also think that I would add kiwi to this recipe in the future. I had skipped the kiwi this time, because I thought it would be too mushy, but in retrospect, it would have integrated into the wine and given it an added sweetness.  All in all, it was lovely, but when you take a sip of the cucumber melon, you know you have found a crowd-pleaser.  The melon adds a lovely sweetness, you still get this bright clean fragrance from the cucumbers and then the mint just knocks it out of the park.  So we found our white sangria.

If you look at the Wine Enthusiasts Sangria Anatomy, you will note that I did not add a juice.  I didn’t need one, I feel like I would be more likely to add juice to a red sangria, to help to cut the alcohol a bit,but really, you should do your own taste test and see what you like best.

There are so many options with Sangria, you can even leave fresh fruit and herbs out so that guests can mix their own.  Grab a wine, find the flavors in it and create your own sangria recipe.  Don’t forget to come back and share with us! I will be on to test a red recipe next!

You can find more information on wines, restaurants and on wine country and on Crushed Grape Chronicles  .  You can also find us on Facebook, Twitter and Instagram

 

 

Miramonte, 3.0

Miramonte WInery

 

Miramonte.  What can I say they have created a stunning atmosphere.  Michael got hooked on their Sangria the first time we stopped by and we both fell in love with the artistic atmosphere.  Since our last visit they have expanded the patio and added some wonderful cheese and charcuterie platters.

Miramonte charcuterrie platter

Miramonte charcuterrie platter

These are not cheese and sausage plates.  These are stunning natural wood boards filled with artisan cheeses, meats, fruits, nuts, dips, olives…  So as we were a little hungry we headed over a little early for the evenings music on the patio.  We did a tasting and ordered a charcuterie platter and when it was ready headed out to procure a couch with a heater on the patio. The Picture is taken outside lit by firelight.  The bar on the patio was opening so we could get our tasting there.  After finding a spot and indulging in our charcuterie we were joined by the Miramonte host Mojo.  We met Mojo on our last visit and he was but a puppy then, he has grown quite a bit.  Over the course of the evening, between greeting guests on arrival, he came and curled up in the couch across from us for a little rest (being a host is hard work). It was getting a little chilly and the talent for the night showed up (and threw a little diva fit as he entered the patio with his gear).  With the cold and the complaining talent they moved the music inside.  Unfortunately, all the seats inside were full by now and we did leave early.  But it was a lovely evening regardless.  The wine here is good, the atmosphere stunning with a spectacular view.  We did of course snap some photos.  This place doesn’t take a bad photo.  Enjoy!