Stoned Fruit Sangria Recipe, Featuring Tannat Rosé
August 6, 2016
Recipe by Chef Jacquie
- Yields: 4-6 Servings
1Soak the plums, peaches and cherries in the peach brandy and set aside for 30 minutes.
2In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup.
3Pour the brandy with the plums, peaches, and cherries in a large pitcher and pour the sugar syrup over top.
5Add the cold Rosé and chill until ready to serve, ideally overnight.
6Serve over ice and be sure to serve some of the stone fruit in each glass.
When I started thinking about this sangria recipe, I knew I wanted to feature a great Rosé, because to me, if summer had a wine…it’s Rosé! Likewise on the fruits..stone fruits, like plums, peaches and cherries are at the height of the season right now–how could I tie these summer flavors together in an elegant cocktail?
So– I tapped a friend and sommelier extraordinaire, Marc Supsic, for a recommendation!
Marc’s pick? A new Tannat Rosé from Artesana, a small single vineyard estate winery in Uruguay run by two lady winemakers, Analía Lazaneo & Valentina Gatti!
PERFECT–with strong notes of kiwi and grapefruit, the Tannat Rosé is a beautiful compliment to the stone fruits in this sangria, and a steal at $13 a bottle, plus it pairs well with all kinds of grilled food…just right for summer cookouts!
Check out Marc’s video to learn more about Artesana wines right here: