June 20, 2013 (CHICAGO)

You can make sangria with apricot juice, peach juice and orange juice. When you make sangria at home you want to use high-quality wine. While you don't have to use the vintage you've been saving for a special occasion, think "if you wouldn't want to drink it plain, don't use it for sangria." Nicole Birmingham-Moersch with Round Barn Winery in Baroda, Michigan shares some their recipes. Round Barn Winery invites you to attend their "Reds, Whites and Brews at Round Barn Winery", Saturday July 6th-Sunday, July 7th 1PM-7PM.

Round Barn Winery
10983 Hills Road
Baroda, MI

Round Barn Sangria


2 bottles Dry Red Wine
1 bottle Farm Market Cranberry Wine
1 ¼ c Lemonade
1 ½ c fruit juice (apricot, peach, etc.)
Sweeten to taste with table sugar

DIRECTIONS: Combine in a large pitcher and chill for several hours.

White Sangria


1 bottle of Round Barn Pinot Gris
1 bottle of Weekend White (crisp, white wine)
1 bottle of Edel Doux (sweet white wine)
Fruit Frozen or fresh fruit (mangos, raspberries, cherries, peaches)
Add Rum and/or Artesia Spumante for a kick

Combine in a large pitcher and chill for several hours.

People often think about wine pairings with steak and seafood, but rarely do we think about what to pair with wines for the foods we regularly eat at home. When pairing wines with grilled foods, look for intense and full-flavored wines to stand up to the smoky flavors from grilling. Classic grapes, like Chardonnay and Merlot, will pair well with most grilled burgers, chicken and even salads if you're skipping the meat. When in doubt, stick to a tried-and-true favorite wine.

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