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Food + Drinks

The Serra de Tramuntana

Every get-together has its share of winos. To offer them something beyond the basic uncork-and-pour, Kelley Slagle of Terroir Tribeca in New York City suggests a seasonal spin on sangria.

Monday, November 01, 2010


  • 1 bottle red wine, preferably 2006 Ernst Triebaumer Blaufränkisch
  • 3 cups fresh orange juice
  • 1 cup fig-cinnamon syrup
  • 4 pears, sliced
  • 10 cinnamon sticks


  1. In a pitcher, combine wine, juice, and syrup. Stir well. Add pear slices. Serve in wine glasses over ice and garnish with cinnamon sticks. Can be refrigerated for up to a day. Serves 8 to 10.
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