Sangria this Season

Since I'm in between posts about visits to the Napa Valley for fall, I thought I might interject and post one of the easiest recipes inspired by one of my favorite chefs in the area. Michael Chiarello has inspired many of the dishes served on my dinner table after getting to spend a bit of time with him at his Yountville, California restaurant, Bottega.

I found ideal, unique glasses for serving/showcasing sangria at COLOR in Nashville.

While the food from the cookbook he gave me (At Home with Michael Chiarello) is always divine, I am equally inspired by the chef's cocktail recipes.

One of my favorites is his twist on sangria. This is unlike any version I have tried in the past, and gets rave reviews from my friends whenever I serve it.


BLOOD ORANGE WHITE SANGRIA

3  Bottles Pinot Grigio or Sauvignon Blanc (I like Double Blind Pinot Grigio from Cultivate Wines)
1 & 1/2 cups Brandy
3/4 Cup Cointreau
1/2 cup superfine sugar
1 orange, thinly sliced in rounds
1 blood orange, also thinly sliced in rounds
3 kumquats, thinly sliced
1 lime, thinly sliced (I sometimes substitute Meyer lemon for a sweeter result, but any citrus works)
 Ice cubes

In a large pitcher, combine the wine, brandy and Cointreau. Stir in sugar until dissolved. Add all fruit slices. Cover and refrigerate for at least an hour. Serve in your favorite glasses over ice. (Makes 10 servings) Enjoy!