Sumptuous Sips: Sangría Blanca or So Often, Less is More!

From Mambo Mixers

This morning, while I was running, I was reminded that sometimes it’s the smallest of gestures—that can have the biggest impact.

I was taking my early morning run, and I was running against the traffic (on the side of the road!), but saw a man walking towards me. He did something interesting: he checked behind him, to make sure no cars were coming, and walked so that he was between any potential traffic, and me—thus “protecting” me from the street. We smiled and said hello and kept going our separate ways.

His small move touched me. It made me start thinking how sometimes it’s just a small look, smile—or gesture—that can make us feel good.

Well, the same is true for a meal—or, in this case, a sangria. It doesn’t have to be a huge deal for it to be special.

The recipe I’m sharing with you here is adapted from one first published in my cocktail/appetizer book, Mambo Mixers, in 2005. That was oh so many sangrías ago! My tastes have definitely changed in many ways—but still, I like this idea: fruity wine combined with fresh fruit. (As I've mentioned before, you can--and should--adjust this according to what you like, and what's available!) This time I’ve adjusted it, recommending wine suggested  by David Paonessa, the Manager/Buyer for Wine Bazaar (www.winebazaar.com) in New Rochelle. Note: David is pretty much always there, and if not, his staff is great at recommending wines—or anything else you’d like to try! 

Sangría Blanca—a tropical version of the Spanish classic

Serves 6 to 8

1/2 cup superfine sugar, or to taste

1/4 cup water

2 bottles fruity white wine (For this David mentioned a wine he started using last summer, a new wine from Argentina: New Age 10% Sauvignon Blanc and 90% Torrontes. He also suggests Corbert Canyon Pinot Grigio. For larger batches, he uses Franzia Refreshing White.)

1/2 cup excellent-quality mango nectar (optional)

Juice of 1 orange

Juice of 1 lime

1 mango, peeled, seeded and cut into a 1/4-inch dice

1/2 cup diced papaya (1/4-inch cubes)—optional

1/2 cup diced pineapple (1/4-inch cubes)

Ice cubes (optional)

Sparkling water (optional)

in a small saucepan over medium heat, combine the sugar and water and cook, stirring constantly, until the sugar has dissolved Remove from the heat and let cool to room temperature.

Meanwhile, combine the wine, mango nectar, orange and lime juices, mango, papaya and pineapple in a large glass pitcher. Stir in the sugar mixture. Cover tightly and refrigerate for at least 2 hours, or up to 1 day. Taste and adjust sugar as needed before serving. Pour into glasses: use a spoon to scoop up some fruit into the glass.Add ice if desired, and a splash of sparkling water. Enjoy!