3 years ago, I took my mother to a nearby winery on Mother’s Day to listen to some acoustic music and, of course, taste a variety of wine. It was 3 years ago that I fell in love with sangria, and though I’ve tried other recipes, my winery copycat remains my favorite by far.
Today, my lucky, lucky friends, I share that (embarrassingly simple) recipe with you. Run to your local liquor store for a bottle (or maybe 6 if you have company) of Sauvignon Blanc, stop by the grocery store on the way home for fruit, and you’re ready to go.
Open bottle. Resist urge to drink wine before creating sangria.
Pour wine into receptacle. I had to use a ghetto sports cooler because we were headed to a tailgate. It felt odd to be drinking alcohol out of the same container I guzzled water out of back in the 3-a-day preseason life.
Add fruit – it can be frozen if you want (helps keep everything cold) but the berries will take more time to “seep” into a beautiful pink color if you do! Amount of fruit can seriously be whatever you’ve got on hand, or whatever you feel like buying. I would guess that I normally use half a cup of each.
Add ¾ of a cup of sugar per normal sized bottle of wine, like the one shown above. This can be altered higher if you really like sweet wine, or perhaps lower if you’re diabetic. You do you.
Chill, allow fruit to soak, enjoy!
*Disclaimer: People will want to share this with you, so I advise that you make more than you think you’ll need. Better safe than thirsty, amiright?