Sunday night we celebrated the 8th anniversary of Dallas Uncorked, my little baby (as anything you work so hard at immediately becomes like a child). With flowing flutes of Cava from Segura Viudas and stellar glasses of Numanthia and Termes we toasted the success of the past 8 years and cheered in anticipation and excitement for years to come. We have hosted a lot of tastings, made a lot of dinners, opened a lot of bottles and made many friends over the past 8 years, thank you to all of those who have supported us and continue to as we bring unique, educational wine events to our members throughout the Dallas community.
This year was all about Spain, so what better way to start than with a light and refreshing glass of Sangria. I didn’t want it to be too heavy so we opted to use a Spanish Rose of Garnacha as the base, and took a little help from Spain’s Italian friends with the addition of a bottle of Moscato to bring in a bit of sweetness, and Spain’s French friends with a half a bottle of Calvados apple liqueur and a cup of Cointreau orange liqueur. Add in fresh citrus, berries and soda and you are sure to please any crowd, especially those in the mood for a celebration. More on the dinner to come, but for now, the recipe.
(made 50+ 8 oz servings)
3 750 ml bottles Rose wine (we used a Rose of Garnacha)
2 750 ml bottles Moscato wine
2 cups Calvados
1 cup Cointreau
1 liter lemon-lime soda
2 liters club soda
1 cup freshly squeezed orange juice
Fresh berries, lemon slices and lime slices for garnish
Stir all of the liquid together in a large container and refrigerate for an hour or two before serving. We had such a large crowd that we wanted to make sure everyone got some fruit so we added the fruit to each glass; if adjusting for a smaller crowd add the fruit to the pitcher and muddle it a bit before adding ice to help it break down into the sangria. Serve over ice in rocks glasses.