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How To Make Sparkling Red Sangria

May 3, 2022 Editorial Team

Sangria is a rich drink with an even richer history that can be traced back to the Romans. Original Sangria was simple – just wine, fruits, and some cinnamon. With time, the drink evolved into regional variations or to keep up with trends.

Let’s talk about the Sangria details first.

It’s important to pick your wine base first. We suggest using a 631 Canyon Five, 631 Merlot, or 631 Cab Sangio. Once you have decided on the wine you will use, decide which fresh fruit would complement the flavors of your wine. Tip: The sturdier the fruit, the better it will last in the pitcher! Some of our favorites are:

The fruit will add sweetness to your Sangria, but you can still add honey, agave, sugar, or orange juice. Below, the recipe will use sugar & orange juice.

INGREDIENTS

1 (750-ml.) bottle of 631 Signature Series Red Wine

1 c. orange juice

1/2 c. brandy

1/4 c. granulated sugar (optional, to taste)

1 orange, sliced

1 apple, sliced

1 c. blueberries

1 c. sliced strawberries

1 (12-oz.) can seltzer

In a large pitcher, mix wine, orange juice, brandy, and sugar. Stir in oranges, apples, blueberries, and strawberries. Refrigerate until ready to serve, preferably for 2 hours. Top off with seltzer before serving. TIP: For richer flavor, leave in the fridge for more than 2 hours and top off with seltzer before serving to keep the bubbles crisp.

Recipes & Pairings

Mushroom Ragu over Polenta Cake w/ Goat Cheese | Pair with Heritage Rosé

February 15, 2022 Editorial Team

1 large onion, chopped
2 garlic cloves, chopped
1 pound of sliced mushrooms (baby bellos, cremini, oyster or shiitake)
Salt and pepper to taste
1/2 cup 631 Heritage Canyon Five wine
1/3 cup chicken broth
⅓ cup heavy cream
Approximately 5 basil leaves, chopped
1/4 cup chopped parsley
½ – ¾ cup shredded parmesan cheese
Olive oil (for sauteing)
Tube of pre-made polenta
Small log of plain goat cheese, softened

In a large skillet heat oil over medium heat, add onions and garlic cook until onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from the heat and pour in Canyon 5 wine. Return to the stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for a half-hour until sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat, add the fresh herbs and parmesan cheese and mix thoroughly.

Cut pre-made polenta in ¼ to ½ inch cakes. Lightly fry in skillet with olive oil until golden.

To serve, place golden brown polenta on plate, spoon ragu over the top. Crumble goat cheese over hot ragu. Garnish with basil ribbons. Serve with D.H. Lescombes Heritage Rosé.