Sangria is the perfect beverage when the weather soars into the 90’s and the humidity is high. Originating in Spain it is a cocktail composed of 4 main ingredients; wine, alcohol, sugar and fruit.  In the United States it was introduced at the World’s Fair in New York in 1964. You will see countless variations of this popular cocktail enjoyed by many especially during the warmer months. A very refreshing and delicious beverage!

I know what you’re thinking “sangria” is supposed to have red wine in it; that is if you are making the Spanish version. This sangria has a different twist because rosé wine is used along with pomegranate juice, lemon juice, Grand Marnier, brandy and the fruit is different. Ina Garten is the creator of this cocktail using fruits of the season; raspberries, strawberries and plums instead of the more traditional citrus fruits.

Back when I was a college undergraduate working towards an elementary teaching degree we use to stretch a bottle of Boone’s Farm red wine (cheap) by adding 7-up or sprite. My tastes have definitely improved since those days thank goodness!

There are many versions available but I wanted something different to serve guests for brunch. I liked the idea of using a “lighter wine” as the reds can be rather strong and there are so many to choose from. The choices for rosé are limited making it easier to pick the perfect one. Sangria is best served ice cold so overnight refrigeration is a must and that’s a plus when you are entertaining.

I love the reflections in this bottle of rosé wine…

I am not a rosé drinker and I was surprised at the color range that was available. From a dark red to a pale pink. Ina used a light colored rosé. She suggested using Robert Sinskey Vin Gris. I checked a couple of stores and ended up buying Gerard Bertrand Cote des Roses. A charming French rosé and the name is so appropriate! The bottle had a rose on it and so did the stopper. This would make a great gift for a rosé drinker.