Sangria may be a go to summer party pleaser, but what’s stopping you from making sangria for winter festivities?

Sangria is full of fresh fruit and just a bit sweet– that’s why it’s a great choice for winter — which is possibly why National Sangria Day December 20! With our help with a few recipes, you can get your Sangria on!

European Union law from a 1991 Council Regulation defines sangria as

“A drink obtained from wine, aromatized with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit and with the possible addition of spices, sweetened and with CO₂ added, having an acquired alcoholic strength by volume of less than 12 % vol. The drink may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used.”

Last winter for National Sangria Day, we experimented with two wines from Aime to create a white and a red Sangria.

2016 – Aime – Ruca Malen – Sweet Moscato – 100% Moscato – 7.5% alcohol SRP $9
Mendoza Argentina
sample provided to me for my review consideration; all opinions are my own and Sue’s

This sweet moscato makes a great mixer. Pale in color with a floral honeysuckle nose, this wine has a sweet lemon tartness. This is not a bad moscato and would be a refreshing poolside or brunch cocktail.

We made this cocktail:

Mix wine with 1 tablespoon of Gran Marnier and LaCroi sparkling water.
Garnish with orange slices and pomegranate seeds.

This is a nice refreshing sangria and a very balanced cocktail. We later added a sprig of rosemary to the cocktail to add some herbal notes. With the rosemary, it looks like a holiday drink, plus the smell  of the rosemary brings out lovely piney holiday notes.

2016 – Aime – Red Blend – Ruca Malen – 13% alcohol SRP $9
sample provided to me for my review consideration; all opinions are my own and Sue’s

While Sue said she wouldn’t seek this wine out to drink on its own, as soon as it was mixed as a sangria it was quite nice. On its own, Sue got cloves right off the bat and I also got cinnamon spice and some oakey notes. Might be nice with a spicy empanada, maybe some mole, even a curry or orange chicken.

For a Sangria, we added to this wine:

2T of Gran Mariner
1T Campari
LaCroi sparkling water
Garnish with orange slices and pomegranate seeds.

We also added a rosemary sprig for a festive and herbal touch.

Here’s another take on making Sangria with a recipe send by a PR agency to make enough for a party:

Ingredients:

• 1 bottle of Santa Margherita Chianti Classico Riserva
• 1 large orange, sliced
• 1 large apple, chopped
• 1 large pear, chopped
• Seeds of 1 pomegranate
• 4 cinnamon sticks

Directions:

1. Add fruit to large pitcher
2. Top with Santa Margherita Chianti Classico Riserva
3. Place in fridge for an hour before serving
4. Spoon fruit in glass before pouring wine
5. Garnish with cinnamon stick
6. Add ice to top (optional)

They also sent along this recipe which I doubt the EU would approve of for a Sangria!

Sparkling Ice Cran-Apple Smash

 

Ingredients:

• 5 Cranberries
• 2 oz. Sparkling Ice Cranberry Frost RECIPE PROVIDED BY THIS SPONSOR) 
• 1 ½ oz. Cranberry Juice
• Citrus Bitters
• 2 ½ oz. Apple Cider
• Orange Peel

Directions:

1. In a highball glass, muddle cranberries.
2. Pour in Sparkling Ice Cranberry Frost and cranberry juice.
3. Add 4 dashes of citrus bitter sand top with apple cider.
4. Finish with ice and an orange peel garnish.

Happy holidays!