By Beth Cochran, Marketing and PR Genius, Guest Blogger, Foodies Like Us

What goes into a great sangria recipe? Well the answer to that question can be very subjective. But there is one thing most people agree on and that’s quality wine.

On Saturday, March 13 nearly 60 people descended upon the home of John and Geri Meier for the 5^th Annual SangriaFest. There were 17 entrants, 9 reds and 6 whites, all vying for the trophy. Some contenders meticulously crafted their recipes, steeping and brewing fruit and spices days in advance. Others whipped their concoctions together minutes before arrival.

There were grapes, oranges, peaches, apples, berries, muddled mint leaves and even watermelon.  And the serving devices were as varied as the recipes – some were served punch bowl style with a ladle, others in pitchers and one in a decanter.

There were no criteria for entrants and no official judging rules. Every taster was left to the capabilities of their own palate. After hours of tasting, socializing and trying to decipher what each recipe’s secret ingredient was, the ballots were collected and counted. Everyone waited in anticipation – palates slightly worse for wear from the “not-so-good” concoctions – as the runners up and winners were announced.

In the end a couple of new entries took home the gold. Trophies were awarded to the best red, white and Rose (a new addition this year). The makers of the red and white sangria were nice enough to part ways with their winning recipes. What better time to master the art of sangria making. Have fun!

White Sangria – by Rob and Sharyl Siegel

Syrup Recipe:

1 box peach juice

1 box strawberry juice

2 cups fresh mint

2 cinnamon sticks

1/2 cup Ollalieberry pourable puree (Linn’s Farm Cambria California)

Reduce the juice & cinnamon sticks by ½. Add mint and simmer for 5 minutes, then add Ollalieberry pourable puree. Cool and strain.

**This makes way to much syrup, but you can save the rest for a vodka martini!!

The Finishing Touches:

2 bottles Dr. Loosen “Bernkasteler Lay” 2005 Kabinett (a good Riesling)

1 & 1/2 to 2 cups syrup (‘til it tastes good)

1 & 1/2 cups frozen blueberries (to get it cold!!!)

Red Sangria – by Rob and Melanie Merrill

**This recipe is for one glass – depending on pitcher size, increase accordingly

1 shot vodka

1/2 shot Triple Sec

Dash of lime juice

Dash of cherry juice

Remaining volume in glass:

1/2 orange juice

1/2 red wine

Add a float of Peach Schnapps

And finally – garnish with cherries and orange slices