A few years ago, I was lucky enough to go on a tour of Lubbock-area wineries. Because of the High Plains’ semiarid climate, the region is ideal for viticulture and is now one of the top wine-producing areas in the country. Mediterranean varietals love the Texas heat, so look for viognier, roussanne, marsanne, vermentino and trebbiano for white wines and tempranillo, tannat, mourvèdre, grenache and sangiovese, among others, for reds, says certified wine educator Denise Clarke. While these wines may not be as familiar or easy to pronounce, give them a try and see what Texas has to offer. A great way to add wine to your table is with sangria, the ultimate summer drink that is endlessly customizable. Sangria is most often made with red wines, but here I’ve used a Texas rosé to pair with juicy summer fruits. Making it ahead of time ensures the flavors from the fruit and wine are well blended.
1 bottle (750 milliliters) rosé wine
1 cup orange juice
1/4 cup vodka
1 cup quartered strawberries
2 peaches, sliced
1/2 cup raspberries
1. Combine all ingredients in a large pitcher and stir well. Cover and chill at least 2 hours or until ready to serve.
2. To serve, stir sangria to recombine any settled juices. Fill glasses halfway with ice, then pour in sangria. Use a ladle or serving spoon to add an extra scoop of fruit from the pitcher into each glass and serve.
This recipe uses a standard muffin tin, but you can also use a minimuffin tin to make the cups bite-size.
Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Lemon Sage Mustard.