N''
Joined: Feb 21, 2011
Posts: 2718
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N''
Mike, You are a fearless cook/chef/baker and an inspiration to a lot of us.
Regarding the White Sangria-It was an impulse thing. I am also a traditionalist and We usually have a pitcherful of Red in the fridge.
I use the cheapest red that I can find at Trader Joe’s, South American or Spanish preferred. I use whatever fruit is in season. For the White I used a whole sliced pear ( my wife’s suggestion) along with the other fruit. I've had a couple of bottles of white in my wine rack for some time (never gonna drink em otherwise -white wine with fish) So I didn’t have to spend much. I used Chianti and and had to add simple syrup cuz it was much too dry. I’ve had White Sangria at commercial establishments and mine was every bit as tasty. Btw, I add about an inch of club soda to the glass of Sangria and gently stir it as I present it to my guests
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