Warm summer months create a whole new ambience in which to imbibe. Heavy red wines and mulled beverages are cast aside along with boots and wool sweaters. Lighter reds, crisp whites and that fun little drink from the Iberian peninsula—Sangria—take center stage after a day of yard work or to accompany patio-lounging.
True sangria contains brandy — anywhere from 1 to 6 ounces per bottle of wine depending on the recipe — but it’s commonly made with wine only, and Clark County wineries have several tasty versions available during summer winetasting hours or that make an appearance at special events throughout the season.
Emanar Cellars
Courtesy of Mar Meyerhoefer
1 bottle red wine (we use Don Ramón)
mixture of lemonade and orange juice (750 ml) —can sweeten with more orange than lemon or all 7-Up or Sprite
2-3 shot glasses of S’Naranja Pedro Ximénez (a liqueur wine)
Three varieties of citrus fruit (orange, lemon and lime), sliced or cubed
o Sangria Blanca (white version)
1 bottle white wine or Cava (Spanish sparkling wine)
750 ml lemonade
2-3 shot glasses of S’Naranja Pedro Ximénez (a liqueur wine)
Three varieties of citrus fruit (orange, lemon and lime), sliced or cubed
English Estate Winery
Founder Carl D. English’s recipe
1 bottle red wine
2 tbsp English Estate Pinot Noir Brandy
2 tbsp sugar
juice of one lemon
juice of two oranges
1 lemon, sliced paper thin
1 orange, sliced paper thin, and quartered
3 cup soda water
8-10 ice cubes
In a large pitcher or bowl, combine the wine, brandy or liqueur, sugar and citrus juices. Add the sliced fruits and steep for several hours in the refrigerator. Serves 6-8.
