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A Sister's Guide to
A Sangria Tasting

Looking for a great summer social idea? Hosting a bridal shower or brunch? Make a splash with one of the world's most beloved summer sippers, sangria. Here is our guide to an easy tasting party:


Select three different wines to make three different unique sangria recipes. We suggest a red, white and rose or sparkling.

  • Check out our top sangria friendly wines here »

  • Not sure how much to buy? Use this handy drink calculator from our friends at the wine sisterhood:

Try this recipe to make a delicious sangria blanco:
Wine Sisterhood Citrusy White Wine Sangria

1 750-ml bottle of white wine
(We suggest 2014 Valley & Vine Sauvignon Blanc)
one cup ginger ale
3 medium oranges
1 lemon
1 lime
Orange-flavored liqueur
(Such as Cointreau or Grand Marnier)

Squeeze the juice of three medium oranges, one lemon, and one lime through a strainer into a large glass pitcher. Slice the citrus and add to pitcher. Add one chilled bottle of your favorite white wine such as Middle Sister Surfer Chick Sauvignon Blanc with one cup (or more) of ginger ale depending on y our sweetness preference. If you want to pump it up a notch, throw in several hearty splashes of an orange-flavored liqueur.

Serve in large wine glasses filled with ice and garnish with a few citrus wheels. Note: we don't add ice to the pitcher so the flavors won't be diluted if you allow the sangria to steep for a while in the refrigerator.

Or use our guide to create your own distinctive recipe. Make your sangria's ahead of time to allow the flavors to meld. Plan to let them chill in the refrigerator overnight if possible.

Fresh fare like summer salads, grilled chicken and cheese are perfect to serve with sangria. Looking to make it authentic? Try making some tapas and paella for a Spanish flair.

Chicken, Seafood and Chorizo Paella

12 boneless, skinless chicken thighs, cut into 1-inch cubes
½ lb shrimp, peeled and deveined
2 chorizo links, sliced
2 cloves garlic, minced
1 tsp paprika
1 small onion, chopped
1 tomato, chopped
2 cups paella rice
1 tsp tomato puree
4 cups chicken broth
2 tbsp olive oil
½ cup peas, frozen and thawed
2 tbsp flat leaf parsely, chopped
Lemon wedges, for serving

In a medium cast iron skillet, heat 2 tablespoons olive oil over medium heat and cook the chorizo and chicken, stirring regularly until chicken is fully cooked. Remove from pan and set aside. Add the garlic, onion, and paprika to the skillet and stir for 3 to 4 minutes.

Add in diced tomatoes and rice and stir for 2 to 3 minutes, then add the chicken broth and tomato puree. Simmer for 10 minutes, ensuring all the rice is covered and absorbing liquid. Add the shrimp, chicken and chorizo. Shake the pan to evenly distribute the ingredients without stirring.

Cover and cook for about 20 minutes, checking regularly to ensure rice is not becoming too dry. Add in water as needed. Once rice is fluffy and moist, garnish with peas, parsley and lemon wedges and serve.

Sangria Tasting Guide
Decor and Ambiance Use what you've got! Mason Jars or GoVino glasses make for simple stemware. Fresh flowers from the farmers market or your gardencreate an authentic décor. Share your social stories!

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