Citrus Sangria

The first time I had Sangria was in Ecuador. It was one of the last days of my study abroad there, and our professor, Nancy, made a big batch to accompany our dinner of grilled chicken, veggies, potatoes, and grilled pineapple for dessert. We ate and drank on the beach, and after dinner, my friends and I hung out and ate the fruit from the bottom of the pitchers – hey, we were 19, in a foreign country, and excited to get tipsy!

Nancy, who is from Venezuela, told me how to make Sangria in these words: “Cut up whatever fruit you have into small pieces, and add wine!” There are endless sangria variations – white, red, citrus, berries, bubbles, a splash of liquer – you really can’t go wrong!

A couple weeks ago, my cousin Erin wrote asking for a Sangria recipe. Thankfully, I had started making Sangria at the Bistro and was in the final stages of perfecting my recipe. Not too sweet, lots of flavor, and of course, refreshing! A double recipe has been selling out at the Bistro, which in my eyes is the best compliment.

Cheers!

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Pizza Margherita

pizza marg close

Wow, so time flies/disappears when you work three jobs. I haven’t posted since the 16th!  I am so sorry, dear readers….I’ve been busy pouring wine, eating cheese, chasing around an adorable two-year-old, writing newsletters, and sending out press releases.

Three jobs, two college classes, and I love it all. This means I’m happy but tired. Most days, I come home ready to crawl into bed and snug the dog. On the days when I feel motivated, it’s usually because I have pizza and wine on the brain.  Oh yes. Nothing beats a homemade pizza, straight out of the oven, paired with a fabulous wine.

My recent pick? Vihuela Incendio, a blend of Syrah, Petit Verdot, and Cab. It’s a fantastic pizza wine, with just the right amount of acidity to balance out that of the tomatoes in this classic Pizza Margherita. I feel more relaxed already…

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