22 Feb

MIA Sangria

With the Oscars coming up this Sunday, it is time to get serious about having fun. That means getting your party together (big or small), rolling out the red carpet/rug, planning the food and, most importantly, deciding on the right beverages.

Our stand-alone MIA ROSA Rosso and Moscato are both semi-sweet and semi-sparkling, ideal for a long night of Oscar viewing. This week you can purchase either and get 10 percent off or fill your cart with 6 and get free shipping.

So, while our deliciously light MIA ROSA slightly chilled is ideal for celebrations, why not go a step further and create something special with a Sangria recipe courtesy of the Food Network’s Bobby Flay? We took the liberty of substituting Flay’s Spanish red with our Italian import, MIA ROSA.

According to the experts, a great Sangria goes very well with seafood: “the citrus fruit in the drink complements the dish. Serve grilled or fried calamari with aioli for dipping. Or, grill or pan-seared, spice-rubbed shrimp to go with your sangria. Scallop-based dishes, lobster, crab and oysters all play nicely off of the wine punch.”

Don’t forget that most cheeses will also go over well with your MIA ROSA-infused Sangria. Some of the most recommended varieties include brie, goat, aged-cheddar, Gouda, Asiago and Camembert.

We think you’ll like the results.

2 bottles MIA ROSA Rosso red wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices


Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving. 

Recipe courtesy of Bobby Flay

. Read more here.

For special orders: please call us at 818.240.6800


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