Happy Wine Wednesday! Today I am sharing a fun spin on sangria with one of my favorite wines from the CK Mondavi collection. Back in May, I connected with the fine folks from CK Mondavi at the Food Wine Conference in Orlando, as they were one of the platinum sponsors. Of course, I loved their wines and even brought a few into the restaurant where I work and added them to the wine menu. So far, they have been very well received. A few months ago, I was invited to participate in the CK Mondavi Summer Blogger Program by creating a summer cocktail with one of their wines. They sent me three selections, all of which I love, and I decided to create something with their Savignon Blanc since we carry it at my restaurant and I could share my recipe with our guests. Sangria is always a huge seller and with the steamy Florida heat, nothing beats a refreshing sangria on a hot and humid day. These were the three wines I received:
2015 CK Mondavi Moscato: A white wine with a floral, fruity nose and ends with a sensation of lemon zest on its finish. A refreshing before dinner wine and so perfect to add to party punch.
2014 CK Mondavi Blonde Five: A light white wine with aromas of honeysuckle and pear. Luscious flavors of baked apple, honey and lemon zest give this ‘blonde’ a refreshing finish on the palate.
2015 CK Mondavi Sauvignon Blanc: A white wine that offers subtle aromas of lemon, kiwi and herbaceous notes. This medium-bodied wine is filled with grapefruit and citrus flavors and ends with a crisp, refreshing finish
I plan on creating some fall recipes with the Moscato and the Blonde Five but for now, I want to share my Fig and Melon Sangria made with CK Mondavi Sauvignon Blanc. This recipe is a tribute to my home state of California, as figs are everywhere during the late summer and early fall.
The idea for this sangria came as I was browsing the produce section at my local market. Figs were on sale and of course, I bought some. Nothing quite compares to fresh figs stuffed with goat cheese and wrapped in prosciutto! As I finished my shopping, I began to brainstorm ideas with figs and wine for a cocktail. Since I had a craving for figs wrapped in prosciutto, I began thinking of my other favorite snack, cantaloupe wrapped in prosciutto. Suddenly I had an idea to make a sangria with these two fruits and what would be better than using the CK Mondavi Sauvignon Blanc. I also grabbed some pear nectar, star anise, lemons and fresh thyme. Since I typically add some sort of brandy to my sangria, I added some ginger brandy that I had on hand at the restaurant.
Figs are one of my favorite fruits and I knew they would shine in a sangria. I also purchased an air-tight jar so I could allow the flavors to infuse nicely overnight. This sangria took only ten minutes to prep and the end result was a masterpiece.
The color of this sangria is gorgeous and is perfect for not only a summer cocktail party but for the fall as well. I plan on serving this at a few fall events I have coming up in September.
I hope you enjoy this recipe as much as I do and I would love to hear your feedback. Cheers!
- 1 750 ml bottle of CK Mondavi Sauvignon Blanc
- 24 oz of pear nectar (you can find 12 oz cans at the local market)
- 1 cantaloupe, skinned, cleaned and sliced into cubes
- 6-7 black mission figs, thinly sliced (reserve a few slices for garnishes)
- 1 lemon, juiced
- 3-4 pieces of star anise
- fresh thyme for garnish
- 1/4 cup of ginger brandy
- club soda or lemon lime soda (optional)
- In an air-tight jar/jug or large pitcher with a lid, fill with melon cubes and fig slices.
- Drop in 3-4 pieces of star anise.
- Pour in the entire bottle of CK Mondavi Sauvignon Blanc.
- Add the pear nectar, ginger brandy and lemon juice.
- Stir so everything is combined, seal and refrigerate overnight or for at least 8 hours before serving.
- To serve, pour sangria into ice-filled glasses about 3/4 of the way full. Top with club soda or lemon-lime soda (if desired) and garnish with a fresh thyme sprig and fig slice. Enjoy!