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.
- 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
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.