It’s getting away from summer but that doesn’t mean you have
to give up drinking summer. I make sangria
every year and I love its lively, fresh, pungent, fruit-forward (literally)
nature. But often if you get sangria in a restaurant or bar it’s some peculiar
overtly sweet viscous liquid that may or may not be made with real fruit. Well,
my supplications to the Sangria Savior
have been answered. Eppa Sangria,
already made and put into a bottle, is here to save winter from feeling too
wintery. This is a bright, expressive wine with minimal alcohol (which means
you can have two bottles) of soft and easy fruit and wine, actually way too
easy to drink. Made with organic fruit, there’s lots of ripe juicy fruit, tangy
and tart while being mildly sweet. Mendocino
County Cabernet Sauvignon and Syrah is mixed with fruit juices
including pomegranate, blueberry, Mediterranean blood orange and…steady…acai (I’ve only ever had acai – a Brazilian
tree fruit known for its intense antioxidants- in acai bowls here in Santa Barbara and Oahu). It’s kind of an odd combination, but it works quite well and
it’s certified organic – not that
that is a huge issue, but fewer chemicals consumed means better long term
health. Honestly, I have not found a bottled sangria I like better and though I
will still laboriously make mine every year in August, the Eppa is a welcomed
addition to my wine routine.
$11.99/ 750 ml – Alc: 8.5% EPPA SANGRIA
BOOZEHOUNDZ RATING
4 Bonz – Good Dog!
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