White Sangria and Red Sangria

Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing touch for sangria, either red or white. The white sangria is unusual and strong, though white wine in place of manzanilla sherry will moderate the alcohol. The red is clearly classic. Both are more refreshing than sweet.

Ingredients

For the white sangria

• 2 apples, cored and coarsely diced
• 2 pears, cored and coarsely diced
• 2 juice oranges, peeled, seeded and diced
• 1 cup gin
• ½ cup triple sec
• 3 bottles (500 milliliters each) manzanilla sherry or 2 bottles 750 milliliters each dry white wine
• ½ bottle cava 1 1/2 cups, chilled

For the red sangria

• 1 bottle red wine, preferably garnacha
• Juice of 1 1/2 oranges
• Juice of 1 lemon
• Juice of 1 lime
• ½ cup Spanish brandy
• ¼ cup triple sec
• 1 apple, cored and sliced
• 1 pear, cored and sliced
• 1 cinnamon stick
• ½ bottle cava 1 1/2 cups, chilled

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    711 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 6 grams dietary fiber; 33 grams sugars; 1 gram protein; 27 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight.
2. Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full. Top each with cava.
3. Combine wine, citrus juices, brandy, triple sec, sliced fruit and cinnamon in a 2-quart pitcher. Cover and refrigerate at least 4 hours, or overnight.
4. Add 2 cups ice and the cava. Pour into wine glasses with some fruit.