I have a 1.5L bottle of a sweet rose wine (specifically a pink pinot grigio) that a guest brought me last summer. It's... not exactly my kind of wine. I've read a few reviews, and apparently it is quite sweet (one reviewers describes it as "cloying") and very fruity (descriptions mention strawberry, melon, and nectarine notes).
Here is my issue: I was thinking I would use it for sangria on Memorial Day, but I can't find the right recipe for a sweet rose. I know sweet wines aren't ideal for sangria (my own favourite recipe calls for a dry Cab Sauv), but does anyone have any suggestions? If sangria isn't the way to go, any other ideas for what to do with this stuff?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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