Forget the glass of wine this year. Pair your Thanksgiving feast with this refreshing, fall-inspired sangria. This unexpected libation is light and flora, yet embraces in-season fall produce with slices of pear and a woodsy herb—we prefer rosemary. If you have one, serve the cocktail in a clear pitcher to show off the gorgeous pear and orange slices. Then, garnish each glass with a sprig of rosemary or thyme (you can use either) for a festive, upscale touch that looks like it's straight out of a cocktail bar.
Products Used In Making This Recipe
La Umbra Pinot Grigio 2011
Alc.: 12.5 % - Romania - Transylvania
Hand harvesting. Gentle pneumatic pressing, without destemming and pressing, and without maceration to avoid staining must. Gravity drainage of the must. Controlled fermentation at 15-16°C during 16 days into stainless steel tanks.
Grape variety: Pinot Gris
Tasting notes: A dry wine with yellowish greenish colour. It has a subtle and long lasting aroma with slightly spicy notes and flavours reminiscent of green pears, nectarines and freshly cut hay.
Food pairing: Served with fish or chicken with white sauce and salads.
Drinking temperature: 10-12°C
Prahova Valley Special Reserve Sauvignon Blanc 2013
Alc% 12.3 - Romania - Dealu Mare
Made from grapes coming from Sebes - Alba vineyards; a dry, fruity and well balanced wine.
Tasting notes: The wine displays a pale straw colour with green hues; nice aromas of gooseberries, melon and delicate notes of freshly cut grass. The feature of the wine is its freshness, vitality and brightness of the palate with a core of very clean and pure fruit with crisp and refreshing acidity.
Food pairing: It is excellent with seafood, fish or chicken dishes.
Drinking temperature: 8-10°C