I really enjoy wine but I’m clearly not a connoisseur. And up until recently, I would mostly drink red wine… maybe a Sauvignon Blanc on occasion. But a Rosé? No way. I actually would make jokes that the recent emergence of Rosé as a popular CA wine was actually just a result of a White Zin surplus and that what was being called “Rosé” was in fact White Zin. I think I’m sooo funny…
Rosé is actually a very popular wine in Europe, in particularly France and the nearby areas, which includes Geneva – where I lived for a few years before trekking back to CA. During a warm day, it was very common to sit by the lake and enjoy a glass of Rosé. I began to really like the flavor and now it’s become my drink of choice on a sunny day. Or, to make into a refreshing sangria for a summer picnic.
Obviously when making a sangria, it’s not necessary (and actually frowned upon) to go with a great bottle of wine. Rather, I go with a low-mid range Rosé, add some brandy, lots of good seasonal fruit, and top it off with some 7up to make it sparkling. No extra sugar needed.
1. Wash and cut up the fruit into a bowl.
2. Pour the Brandy evenly over the fruit.
3. Add the Rosé to the bowl.
4. Refrigerate the Rosé, Brandy, and fruit for a few hours to allow the flavors to absorb.
5. Remove the bowl from the fridge and transfer to a pitcher. Add the 7up, mix, and serve!