According to Crow, you should try "adding other citruses like a locally sourced nonfiltered rich apple cider. Swap the wine you use for a much drier red like a cabernet, merlot, or even a zinfandel to create a more rich and juicy cocktail." He emphasizes that sangria is a heavily spiced drink, so incorporating typical fall spices like cinnamon, allspice, or nutmeg can elevate the autumn flavors.
For a fall-themed white sangria, Crow says you should consider combining pear, lemon, and lime juice because these flavors "can brighten the drink and provide a sweet yet tart flavor. Adding spices like cinnamon and clove tie in the fall flavors. A white fall sangria would be great with a pinot grigio base and/or blonde rum."
The beautiful thing about sangria is there is no one right way to make a delicious version of it, which makes experimentation much less daunting. Mixing wine with spices dates back thousands of years ago; however, today's, more universally recognizable version of sangria comes from 18th and 19th-century Spain when Andulisians began using local wine and seasonal produce to concoct a party cocktail.
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