Blackberry Orange Sangria

June 10, 2014

To continue on our ‘Sangria Week’ as we gear up for summer, the next sangria recipe on this list is a Blackberry Orange Sangria that is absolute perfection. I had a really hard time picking a favorite sangria this year because they’re all so unique and have something about them that I truly love, but this one just has to take the cake.

In early April I was poking around the internet for a sangria recipe made with Cabernet. Most sangrias that call for red wines use a Pinot Noir, a Spanish red or Merlot, but we were hosting a lunch at our office for Autism Awareness month and our Cabernet gives back to Autism so Cab it was! Rather than serve Cab at noon, I decided to get a little creative and make a sangria instead. I came across this recipe and decided to replace the Spanish red for our Cab and I was floored with how good it turned out. For a moment, I was the crazy girl at the office asking everyone if it was really that good or if I was just nuts. Everyone agreed that it was awesome – the combination of pomegranate juice, orange and fresh juicy blackberries is simply heavenly – and so it became my favorite 🙂 Bookmark this one for when you’re entertaining this summer or just need a change from your usual drink of choice. I hope you love it! Cheers!

Ingredients

1 bottle ONEHOPE Cabernet Sauvignon
1/4 cup Grand Marnier
1/2 cup orange juice
1/2 cup pomegranate juice
1/4 cup simple syrup (equal parts sugar and water heated until sugar is fully dissolved)
orange slices
apple slices
blackberries
pomegranate seeds (optional)

Directions

1) Combine all ingredients in one of your sangria bar carafes and tightly seal for 24 hours before serving

2) Fill glasses with crushed ice and garnish with fresh orange slices, apple slices, blackberries and pomegranate seeds before serving.

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe.html

Guava + Sage Sangria

June 6, 2014

TGIF! Is it me or was this week just bananas? I can’t believe how many things are happening at work and how many projects need to be wrapped up before the end of the month – major crunch time for sure! Last weekend we were in Seattle visiting some friends so this weekend is going to be a little catchup, gardening, some housework and of course… sangria. This one was an absolute crowd pleaser at work and I’ve never had a sangria that was quite so unique. The combination of guava, sage and cranberry is one that is truly special and that you will not find on a menu anywhere this summer. Plus… isn’t the color just incredible? Guavas really are one of the prettiest fruits and the flavor is so fresh and sweet… AND, they’re in season right now so go scoop some up before they’re gone and get mixing 🙂 Have a wonderful weekend! Cheers!

Ingredients

1/2 bottle ONEHOPE Sauvignon Blanc
1/2 bottle ONEHOPE Sparkling Wine
1/4 cup cognac
1/4 cup pureed guava (use guava juice if fresh guava isn’t available)
1/4 cup pear juice
1/4 cup cranberry juice
Thinly sliced orange spheres
Strained cranberries (use frozen cranberries if fresh cranberries aren’t available)
Fresh sage

Directions

1) Combine ONEHOPE Sauvignon Blanc, 1 cup of the ONEHOPE Sparkling Wine, all of the cognac, guava, pear juice, cranberry juice, sliced oranges and cranberries into one of your sangria bar carafes, stirring as you go.

2) Let the mixture chill in the refrigerator for 2-3 hours. Serve on the rocks, garnish with fresh sage, cranberries, orange slices and top with a dash of ONEHOPE Sparkling Wine.

Yield: 4-6 servings

Wine Wednesday

October 12, 2011

Wine and cheese are two items we always have on hand in our household. Whether it’s just the two of us for a relaxing night in or a casual last minute get together with a few guests, a great bottle of wine and a platter of 3-4 delicious cheeses sets the perfect tone for effortless entertaining. I’m not sure if it’s the fall colors over the weekend in Michigan or my cousin’s 2012 vineyard wedding brainstorming session that got me excited about wine parties, but I’ve really come back to California with an itch to host a slightly more formal wine tasting this fall that would include more than just four people. I’m thinking cheeses, meats, olives, gourmet mac & cheese and even cracker crust pizzas… YUM! Check out some of the images below that have me completely inspired (and hungry) this morning 🙂

{Cracker crust pizza, red wine and a fabulous raised cheese platter. Love! Image via}

{Delicious assortment! Image via}

{One of my personal favorites: bite sized gourmet mac and cheese. Mmm! Image via}
{Gorgeous! Image via}
{I love the idea of using a slate as a labeled cheese platter. Image via}

{Cleaver! Cork spreading knives to fit with the theme. Image via}

{What a great idea! Chalkboard runner with labeled pairings. Love! Image via}

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