In honor of Oregon Wine Month and tomorrows Cinco de Mayo festivities, we at the office decided to make sangria to celebrate! Well, let’s be honest, we wanted to make sangria…
An old family recipe from El Salvador – that dates back 3 generations – has taught us two of the non-negotiable tricks to making a great sangria:
1. Do not use cheap or turned wine – The better the wine, the better the sangria (within reason $$$)
2. Never use limes – All other citrus is fair game (but grapefruit isn’t totally recommended either)
Click the recipe card below to download a printable PDF version for your recipe collection!
Combine Red wine, brandy, Grand Marnier, pineapple juice, cinnamon, clove, orange juice, and lemon juice. Stir to combine, then add sugar to taste, stirring to dissolve.
Cover and refrigerate overnight.
1 hour before serving, add array of fruit to the base. Just before serving, add the Lot 620 Sparkling.
We recommend using our Lot 620 Sonoma Sparkling Brut for your bubbles to be added before serving. Sangria is very subjective, as is all wines. Choose any red wine to your liking, and have some bubbles of choice available to finish off before serving. If you have a sweet tooth, you can forego the sugar in the recipe and sparkling wine, all to be replaced by 7up or Sprite. Another fun variation is using a white wine for White Sangria!