by Kris Mulkey
Sip a glass of this rich and juicy Zinfandel Sangria on a cold, dark night to warm your soul. It’s excellent served with sticky, spicy BBQ ribs, pizza, or juicy cheeseburgers. And if you dare, try it with a piece of dark chocolate pilfered from your favorite trick-or-treater.
Hawk & Crow is a brand new, wickedly good zinfandel from California’s acclaimed Lodi region. It’s earthy, wild and dark, with haunting aromas of dark berries and spicy vanilla that leads to juicy, blackberry, plum and black cherry flavors wrapped in a velvet finish. The wine gracefully soars across your palate, leaving a long, lingering finish in its wake.
Screamingly Sensational Sangria
1 Orange(or blood orange) thinly sliced
1 apple, halved and sliced
1 pear, halved and sliced
1 cinnamon stick
1/4 cup sugar
1 bottle Hawk & Crow Zinfandel
1/2 cup brandy
1 cup pomegranate juice
Ginger ale or club soda (optional)
Add all fruit to the bottom of a large pitcher. Add sugar and cinnamon stick and gently muddle. Pour the Hawk & Crow Zinfandel and fruit juices in the pitcher. Stir well and refrigerate overnight. Serve over ice and top with Ginger Ale or Club Soda, if using.