Most people absolutely love spooky season! If it is or isn’t for you there is no excuse not to enjoy a great themed Sangria for your Halloween [party]!
A good Halloween celebration is loved by many, and what is a Halloween party without a cauldron of delicious fun? When fall springs to mind we think of comforting, cozy flavours like cloves, cinnamon, apples, rosemary and blood orange.
With fall comes sangria. It is versatile and we can use white wine or red, traditionally I like to use a Spanish red since Sangria is a Spanish drink! Our Sangre de Toro is an excellent choice for sangria, whether you are making a white or a red version. If you wanted to try something different, Juan Gil Arindo Verdjo is a gorgeous white wine with notes of tropical fruit which meld with all the fruits used in sangria. Our alternative red would be Torres Altos Ibericos Crianza which brings beautiful cherry, raspberry and vanilla notes to a great Sangria.
I wanted to share my personal tried and true recipe with you!
Kat’s Sangria Splash!
Quick How-To
- Slice all fruits quite small
- Fully dissolve the sugar in the liquor by stirring
- Mix all ingredients in a punch bowl
- Please ensure that you allow the sangria to sit for at least 2 hours in the fridge before serving to allow the fruits to soak and infuse
White Fall Sangria:
- 1 bottle of white wine (your choice or see our selections below!)
- Fresh Pear
- Fresh Apple
- Fresh Blood Orange
- Cinnamon Sticks
- 1 Cup Fresh Apple Cider
- 1 Strongbow Apple Cider
- ½ Cup Dekuyper Apricot Brandy
- Garnish with Rosemary Springs
Blood Red Sangria
- Pomegranate Seeds
- Red Apple
- Fresh Pear
- Fresh Blood Orange
- Cinnamon Sticks
- 1.5 Tablespoons sugar
- 1 Teaspoon Cloves
- 1 Bottle Red wine(your choice or see our selections below!)
- ½ Cup of E&J Brandy
- ¼ Cup Grand Marnier
- 1 Cup Apple Cider
- 1 Bottle Strongbow Cider
- Garnish with Rosemary Spring
And enjoy!
Kat’s selections for the best sangria!
Our guest author, Kathryn (Kat) Turley!
Kat is originally from the great state of New York. She has spent the last decade travelling extensively and working in all areas of hospitality. One of her job roles included being lucky enough to work as a travel concierge in Marlborough New Zealand, which is where her interest in wine began. She ended up on this little rock 6 or-so, years ago as a scuba instructor, and then her life took a turn towards a profession in wine.
After being welcomed back into the service industry, she then had the opportunity to follow her passion and study wines in depth. While completing her WSET level 3 she worked at West Indies Wine Company as well as Blackbeard’s as a wine specialist, which then led to the next move in her wine career; proudly joining the Jacques Scott team. Moving forward she continues to follow her passion and actively broadens her knowledge through teaching the students in the school of Hospitality in UCCI, sampling new products and staying relevant on wine news, and weekly tastings!