Pineapple Blackberry Sangria

This is a sponsored post written by me on behalf of Santa Margherita USA for IZEA. All opinions are 100% mine.
Now that brunching al fresco seems like a less than practical choice, you know, because of it being winter and all that, I figured it was probably about time to skip the lines and reservations and invite some friends over for brunch at my place. Since I want to forget what's happening outside, and I can't actually sit on the beach soaking up the sun with little umbrella drinks, I'm going for a tropical sangria using Santa Margherita's Pinot Grigio.  A little summer flavor to brighten up our {gloomy & snow filled} winter, please?  I didn't think it was going to happen, since I'm more likely to pair Pinot Grigio with more savory dishes like seafood and pasta, but I was determined to try anyway. I never before considered using a dry white wine for a cocktail, let alone a fruity, sweet drink such as sangria. However, after a little tweaking of my recipe and a couple of flops I was able to create something that was not only refreshing, but mingled flawlessly with the luxe flavors from Santa Margherita's Pinot Grigio.   

Santa Margherita Pinot Grigio 750ml
1 Cup Orange Pineapple Juice
1/2 Cup Fresh Blackberries, Ripe
1/2  Cup Chopped Fresh Pineapple
1/4 Cup Sparkling Water or Club Soda

Muddle together the blackberries and pineapple in a large pitcher. Add juice and stir. 

Add 750ml of Santa Margherita Pinot Grigio. Stir. 

Cover and chill for at least an hour {or overnight - the longer it sits the better the sangria}.

When you're ready to serve, add the club soda for a little sparkle and garnish with pineapple slices.

Check out Santa Margherita USA on Social Media {@SantaMargheritaUSA & @SMWinesUSA} for more wine recipes, tips and pairings. 

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