Keep It Cool This Summer With A Nice Sangria


Fariña Tempranillo makes a great sangria wine

Fariña has always been the fearless promoter of the region and was the initial driving force behind modernization being the first to do almost everything; the first to bring forward the harvest to September to reduce alcohol levels from 17 percent to 13 percent (the rest of the region followed him); the first winery to install fermentation temperature controls in stainless steel fermentation tanks and de-stemmers; the first to understand the importance of balance and elegance in wines to be able to sell them; the first winery to export their wines; the first winery to understand how to sell bottled wine with a brand; the first to encourage Vega Sicilia to invest in Toro by giving them their first two hectares and the list is set to continue into the future as Bernardo Fariña, the third generation takes over.

Manuel Fariña has long been considered the founding father of Toro and the brand Fariña is synonymous with the region Toro all over the world. This has been reflected recently by the town of Toro awarding Manuel an honorary citizenship in a prestigious awards ceremony in 2006.
Maceration for up to 7 days. Fermentation in stainless steel tanks.

This fruity, intense, deeply flavoured red displays bags of ripe cherry and raspberry fruit flavours intertwined with violets and liquorice. This unoaked style preserves the pure fruit of the region.

Pairs well with almost anything including meat dishes, pasta and cheeses.

Sangria recipe by Sally James
As wine is a big part of this lovely beverage, don’t skimp on it. I love to use the FARINA Tempranillo, for my Sangria, it’s rich cherry and raspberry add a delicious depth to the citrus, like a big lush fruit basket!

serves 8

3 oranges
1 lemons
1 stick cinnamon
1 star anise
1/4 cup Cointreau or brandy
750ml bottle FARINA Tempranillo
1 apple, unpeeled, core removed, diced
1/4 cup sugar
750ml bottle soda water (see note)

Quarter and thinly slice 1 orange and 1/2 lemon and place in a large bowl. Add cinnamon, star anise and Cointreau. Cover and refrigerate overnight.

Juice the remaining oranges and lemon. Combine with reserved mixture and remaining ingredients in a large bowl.  Stir well and allow flavors to develop for an hour or so.

Spoon crushed ice into 8 tall glasses. Pour over sangria. Serve.

You can also use tonic water, ginger beer or a lemon soda for variety instead of soda.

To log onto the Toast Wine Shoppe, click here.


Please Share