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)
Directions 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