It was a beautiful night in NYC on Saturday, so Mike and I decided to make some sangria and sit out on the balcony to enjoy it. We had some 2/3/4 Buck Chuck (aka Charles Shaw red wine from Trader Joe’s) that we decided to use with fruit, liquor, and a special ingredient. My mom had given me a Vinturi Wine Aerator. Now this thing is awesome. It makes any wine just taste better. (Side by side taste tests were impressive.) I had also just been out drooling at many kitchen stores during the day (Broadway Panhandler and Sur la Table) and Mike had bought me one of my biggest desires: an immersion blender. Therefore, a twist on the recipe was concocted. I added a bit of wine and cut up fruit to the bowl and pureed about 2 cups of fruit to be added to the sangria that Mike usually makes. He has a secret ingredient, that unfortunately I cannot reveal, however, it makes it fan-freakin-tastic.
The puree definitely added a twist to it. I really liked it, but Mike was so-so on it. After the sangria sat and marinated for two days, however, we both are quite over the moon about it. Delish!
The one problem, however, is that now that I have no gallbladder, one glass and I am hard pressed to even be writing this blog right now. I have turned into a cheap date!
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