Monthly Archives: November 2008

Fall White Wine Sangria

(Based off of Michael Chiarello’s recipe)

  • 6 bottles Viognier wine
  • 1 bottle brandy
  • 2 cups triple sec
  • 1/4 cup real grenadine
  • 1 cup sugar
  • 3 blood oranges, sliced thin
  • 2 lemons, sliced thin
  • Arils from one pomegranate
  • 1 persimmon, sliced thin

Mix in a large pot overnight. Serve in a punch bowl with ice (such as an ice ring, see below). Add seltzer water to the bowl or have available separately.

To make an ice ring midwestern-style, pour water into a bundt pan a few inches deep. Add some fruit and freeze. To remove the ring, set the bundt pan in a pie pan with hot water to loosen.

For a non-alcoholic option, have some orange juice and the grenadine on the party table next to the sangria and seltzer water. Mix one part seltzer to one part OJ, and top off with the grenadine for a fun and easy virgin cocktail.

This is a good amount for a party with 25-35 people.