Our 30 Days of Local Wine campaign takes place throughout the entire month of December. Each day we’ll be featuring a different local wine from several of the Essex Pelee Island Coast wineries along with recipes for food, cocktails (yes, wine cocktails), desserts, party tips and more. Click here for the complete list of 30 wines.
Also, we want to see how you enjoy your local wine. We encourage you to use the #30DLW hashtag on Instagram to win prizes like a day for 2 on a tandem bicycle on our award winning Wine Trail Ride Cycling Tours. Click here for more details on the 30 Days of Local Wine Contest.
Sangria isn’t just for summer!
Pina thought she’d put together something special to help us forget the cold and think of those wonderful summer nights. This winter sangria is also perfect to prepare in advance before the mobs of animals (aka family) arrive for the holiday party you’re throwing.
This sangria has a warmth to it, which is helped by the use of a local Cabernet Franc by Colchester Ridge Estate Winery.
While Cab Franc has historically been a blended wine, CREW says that it truly comes into its own in the Lake Erie North Shore appellation. With the Windsor-Essex regions long growing season and abundant sunshine, Lake Erie Cab Francs can develop wonderful, perfumed bouquets and rich flavours, and the 2011 Cab Franc is no exception. It is described as “alluring and distinguished”, so this is a perfect bottle to bring to the table when you aim to impress.
Its a very versatile and features a bouquet of berry and spice with delicious boasting flavours of raspberry and white pepper. It also has interesting hints of cherry cola and nuances of vanilla and clove peek out here and there from the wines 18 months in oak. It pairs excellently with Spanish tapas and creative burgers. Its acidity allows it also to pair with smoky or spicy barbecued red meats.
The 2011 Cabernet Franc is available at the winery and a handful of local LCBOs for $22.
- 1/2 cup of sugar
- 1 bottle of Cabernet Franc
- 1/2 cup of brandy
- 1 cup of gingerale
- 1 cup of fresh squeezed orange juice (about 2 oranges)
- 1 orange, sliced
- 1 lemon, sliced
- 1/2 cup of cranberries
- 1 cinnamon stick
- In a small pot add 1/2 cup of sugar and 1/2 cup of water. Heat the sugar until it is dissolved. Set aside and let it cool.
- In a large pitcher add the wine, brandy, gingerale, orange juice, cranberries, lemon and orange slices and cinnamon stick.
- When the simple syrup (sugar/water mixture) has cooled, add it to the pitcher and stir.
- Let the sangria sit in the refrigerator for 2-3 hours.
- Drink and enjoy!