Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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20 | JULY 2015 nshoremag.com photograph by Scott Goodwin WHERE TO BUY Salem Wine Imports 32 Church St. Salem 978-741-9463 salemwine imports.com or grape varietal. For red sangria, Eric Olson from Salem Wine Imports says: "I always recommend a young, fruity, unoaked red with no or limited tannins. One particularly good exam- ple would be the Casa Santos Lima Lab Red from Portugal ($8)—a blend of regional grapes, it has good body, fruity flavors of plum and spice, and tannins that are smooth and non- intrusive." He also suggests Italian Nero d'Avola and Spanish Garnacha for reds. We can thank the Spanish and Portuguese for bringing us sangria, which became known in the United States when it officially debuted at the World's Fair in New York City in 1964. More recently, white and pink (rosé) sangrias have risen in popular- ity and are a refreshing choice for sweltering summer days. Olson sug- gests medium-bodied, fruity whites that aren't too sweet or oaky. Vinho Verde, a slightly effervescent varietal from Portugal, is a perfect choice, he says, and the price can't be beat. "With sangria, most people expect to keep it inexpensive [because] a pricey, better wine would be wasted." Look for European or South American wines—they're often higher quality at a better value. Any 2014 Provence rosé is fantastic for san- gria, and for white, Olson likes Mont Gravet Cotes de Gascogne ($8), with its notes of citrus and melon. Use the recipes below as a guide- line for proportions and flavor com- binations, and then experiment with your favorite fruits and spirits for the perfect summer sipper. DINE DINE > 1 bottle of white wine > 2 c. lemons, peaches, grapes, sliced > 1 c. pineapple juice > 1/2 c. white rum > 1/2 c. St. Germain (elderflower liqueur) > 1-2 c. lemon-lime soda > Fresh mint In a large pitcher, pour pineapple juice, rum, and elderflower liqueur over fruit; stir to combine. Let soak for up to an hour (optional). Add bottle of white wine; stir again. Taste and adjust for sweetness; add more liqueur or a few tablespoons of sugar, as needed. Add ice and lemon-lime soda just before serving. Garnish each glass with a pineapple wedge and sprig of mint. TROPICAL WHITE SANGRIA Tropical white sangria is a perfect summer sip. RECIPES > 1 bottle of red wine > 2 c. oranges, apples, blueberries, sliced > 1 c. ruby red grapefruit juice > 1/2 c. brandy or Cognac > 1/2 c. Cointreau (orange liqueur) > 1-2 c. club soda In a large pitcher, pour grapefruit juice, brandy, and orange liqueur over fruit; stir to combine. Let soak for up to an hour (optional). Add bottle of red wine; stir again. Taste and adjust for sweetness; add more liqueur or a few tablespoons of sugar, as needed. Add ice and club soda just before serving. Garnish each glass with an orange slice. RUBY RED SANGRIA > 1 bottle of rosé wine > 2 c. limes, strawberries, raspberries, sliced > 1/2 c. citrus vodka > 1/2 c. Chambord (raspberry liqueur) > 1-2 c. ginger ale > Fresh basil In a large pitcher, pour vodka and raspberry liqueur over fruit; stir to combine. Let soak for up to one hour (optional). Add bottle of rosé wine; stir again. Taste and adjust for sweetness; add more liqueur or a few tablespoons of sugar, as needed. Add ice and ginger ale just before serving. Garnish each glass with a strawberry and sprig of basil. RASPBERRY ROSÉ SANGRIA