Sangria Showdown: Part 3

Sangria with a New Mexico twist, you ask? Why of course! This week we are featuring a collaboration of our very own Lisa Jaynes and Samantha Black, two Enchantment wine experts and budding mixologists who teamed up to deliver perhaps our most unique sangria yet. Have they achieved a fine balance of spicy meets sweet? You be the judge.

Picante Sandia Sangria

• 1 bottle Pinot Noir
• 1/2 chopped Jalapeño
• 1/2 cup Brown Sugar
• 1 C Strawberry Juice
• 1 cup Watermelon Juice
• 1 cup Frozen Strawberries
• 1 cup Watermelon Chunks
• Top off with Sandia Watermelon Cider

Combine all ingredients except for cider and let sit overnight to extract flavors of the fruit and jalapeño. Stir well before refrigerating to dissolve the brown sugar. Serve over ice, adding Sandia Watermelon Cider. Enjoy the subtle flavor of jalapeño mingling with strawberry and watermelon, preferably with views of the mountains!

[EDITOR'S NOTE: This one's got my vote for sure!]

Jul 21, 2018 at 4:07 PM Permalink

Sangria Showdown: Part 2

The summer salute to sangria continues, this time with a tropical take on this sweet beverage. This week, Enchantment mixologist Scott Knauer offers this tropical twist on sangria, full of the tropical flavors of pineapple, grapefruit, and ginger. Inspired by this tiny pink pineapple spotted at a bottanical garden in Hawaii in 2017, this concoction can be topped off with a favorite cider, and then your set for an afternoon at the beach (or a land-locked swimming pool in your backyard).

Piña Rosa Sangria

• 1 bottle of Enchantment Vineyards 2015 Pinot Noir
• 1/3 cup brown sugar
• Two-inch slice of ginger
• 1 can of pineapple rings
• 1 to 2 cup Sandia Pineapple cider (add just before serving)
• Two 10 oz. packages of frozen strawberries

Mix Pinot Noir and brown sugar, stirring to begin dissolving sugar. Add can of pineapple rings and include all the juice (if you want more pineapple flavor, add pineapple juice or concentrate). Skin the ginger and cut into a few small pieces. You may zest the ginger to bring out extra flavor if you like. Add frozen strawberries and let sit overnight. Before serving, add pineapple cider. Pour over ice and garnish with pineapple rings or sliced grapefruit. Now close your eyes and take your first sip, picturing yourself on a distant shore of a tropical island, letting a smile come across your face. Ahh...

Jul 14, 2018 at 7:29 AM Permalink

Sangria Showdown: Part 1

During the hot summer months in New Mexico, our favorite beverage shifts from the elegant simplicity of wine to the traditional Spanish concoction of sangria. We've decided to host an informal competition between the family and staff of Enchantment Vineyards. First up is June, the matriarch of Enchantment. Known to be a master mixologist, June's recipe for Enchanting Sangria is sure to be a hit on a hot summer day by the pool.

Enchanting Sangria

• 1 bottle of Enchantment Vineyards 2015 Pinot Noir
• 1/3 cup orange juice
• 1/3 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/2 cup Cocktail Artist Triple Sec (non-alcoholic)
• 1/3 cup brown sugar
• 1 to 2 cup Sandia Pineapple cider (add just before serving)
• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 8 maraschino cherries

Mix the first six ingredients together, stirring well until the sugar is completely dissolved. Next, add the sliced fruit and cherries. Refrigerate the muddled fruits overnight, then prior to serving, add the cider for a fizzy kick to the experience. It's okay if you experience the urge to flamenco dance.

This July, we will be featuring a different sangria recipe each week, each making use of our wine of the month, our 2015 Pinot Noir. Save 10% on all bottles of this uniquely delicate wine either online or in our tasting room.

Jul 6, 2018 at 10:48 AM Permalink