Sangria

The great thing about sangria is that there are so many variations. You can add various fruits and liquors to your liking.

Instant Sangria

  • 1 1.5L bottle of Ste Genevieve Sweet Red, or 2 750ml bottles
  • 1 cup of freshly squeezed orange juice
  • 1/2 cup of freshly squeezed lime juice
  • 3 limes or 2 small apples

Half fill a large serving bowl or pitcher with ice cubes. Add the ingredients above to the bowl/pitcher. Slice the limes or apples into small wedges. Pour the sangria into tumblers and float the lime or apple wedges on top of each drink. This sangria is ready to serve. Serves 10+

Fruity Overnight Sangria

  • 1 1.5L bottle of Ste Genevieve Sweet Red, or 2 750ml bottles
  • 15 oz. cranberry juice
  • 10 oz. grenadine
  • 8 oz. sweet vermouth
  • 1 orange
  • Fresh cherries

Combine the above ingredients in a large serving bowl or pitcher. Add some fresh cherries and freshly cut orange circles (cut the orange into circles with the peel remaining). Refrigerate sangria overnight for best result or for at least 6 hours before serving. Serves 10+

White Sangria

  • 1 1.5L bottle of Ste Genevieve Sweet Moscato, or 2 750ml bottles, chilled
  • 1 Orange
  • 2 Granny Smith green apples
  • 2 Green pairs
  • 1 Lemon

Wash, but do not peel the fruit. Cut the orange in slices and then cut these slices into quarters. Cut the lemon in slices and then cut these slices into quarters. Cut the apples and pairs into cubes. Combine these ingredients with your bottle of 1.5L, or 2 bottles of 750ml, chilled Ste Genevieve Sweet Moscato in a large pitcher or serving/punch bowl. Chill for at least 30 minutes. Serve over ice. Serves 10+

Pink Sangria

  • 1 1.5L bottle of Ste Genevieve Pink Moscato, or 2 750ml bottles, chilled
  • 5 Cups of strawberries = 2.5 pints
  • 4 Cups of raspberries = 2 pints
  • 2 Cups of blackberries = 1 pint

Wash fruit. Remove green from strawberries and cut them in half. Combine these ingredients with your bottle of 1.5L, or 2 bottles of 750ml, chilled Ste Genevieve Pink Moscato in a large pitcher or serving/punch bowl. Chill for at least 15 minutes. Serve over ice. Serves 10+

Steak

To see more recipes please visit The Texas Beef Council and Bolner’s Fiesta Brand Spices sites.

Ste Genevieve wines go great with steak.

Sirloin, Cranberry and Pear Salad with Honey Mustard Dressing

  • 1 pound Boneless Beef Top Sirloin Steak 3/4 inches thick
  • 1 teaspoon of Bolner’s Fiesta Brand® Uncle Chris’ Gourmet Steak Seasoning
  • 1 package (5 oz.) mixed baby salad greens
  • 1 medium red or green pear, cored, cut into 16 wedges.
  • 1/4 cup dried cranberries
  • 1/4 cup of coarsely chopped pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • Salt

Honey Mustard Dressing

  • 1/2 cup prepared honey mustard
  • 2-3 tablespoon water
  • 1-1/2 teaspoon olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Bolner’s Fiesta Brand® coarse grind black pepper
  • 1/8 teaspoon salt

Makes 4 servings

View a demonstration of this recipe online.

Texas Beef Pepper Steak

From the Texas Beef Council, featuring Bolner’s Fiesta® Brand spices. Pair it with Ste Genevieve Cabernet Sauvignon.

  • 1 pound Boneless Beef Top Sirloin Steak 3/4 inches thick
  • 1 Tbsp, (tablespoon), of Bolner’s Fiesta® Brand Uncle Chris’ Gourmet Steak Seasoning
  • 1 tsp, (teaspoon), of Bolner’s Fiesta® Brand Uncle Chris’ Gourmet Steak Seasoning
  • 1/2 tsp, (teaspoon), of Bolner’s Fiesta® Brand Crushed Red Pepper, or to taste
  • 2 bell peppers, quartered
  • 2 tsp, (teaspoon), vegetable oil
  • 1 package Cajun or Creole rice mix

Press 1 Tbsp, (tablespoon), of Bolner’s Fiesta® Brand Uncle Chris’ Gourmet Steak Seasoning evenly onto beef steak along with crushed red pepper if desired.

Toss bell peppers with vegetable oil with the 1 tsp, (teaspoon), of Steak Seasoning

Prepare rice blend according to package directions.

Grill steak and peppers over medium heat, 8-13 minutes until meat internal temperature is 145 degrees F.

Carve steak into slices. Serve with peppers and rice.

Makes 4 servings

View a demonstration of this recipe online.