I’m not much of a red drinker. I know, it’s practically sacrilege and I’m sure I’m not an actual “adult” yet because of it. Don’t get me wrong, I’ll have red wine but it’s a drink I sip veeerrrrrryyyyy slowly and one glass makes me feel full. I prefer the lighter, crisper taste of white wine but I’m working to trick my tastebuds into thinking red wine is cool, too.
My tastebuds do seem to have a weakness for sangria so I guess the only logical thing to do would be to have more sangria and slowly decrease the amount of prosecco in it until it’s just red wine. Hold up, did I just create a scientific experiment? Le sigh, if I have to do experiment to prove this hypothesis, I guess I’ll do it. In the name of science, of course.
Sidenote: Can we talk about the label on the red wine? I’ve noticed it before because I thought it was hilarious. Last weekend, I found myself wandering the unknown tannin territory of Trader Joe’s red wine side of the aisle trying to learn as much about red wine as I could in the span of 5 minutes. Thankfully, a quick Google search informed me that tempranillo wine is ideal for sangria. And lo and behold, when the zebra label caught my eye again, I inwardly jumped for joy at seeing tempranillo proudly displayed on its quirky label. Maybe I can get a handle on this red wine funny business after all!
Ingredients
1 bottle, Prosecco (chilled)
1 bottle, Red Wine (I used La Granja tempranillo, which cost about $6 at Trader Joe’s)
4 apples
1 container, pomegranate seeds
Directions
Mix all ingredients in a pitcher and serve. Cheers!
Mix + Match
* * *
Let’s Chat!
Twitter | Pinterest | Instagram | Bloglovin’
