It is the perfect complement to spicy food or Mediterranean dishes.  It also goes great with everything that comes off the grill.  Try varying the wine depending on the dish, using a lighter wine like Stoney Acres County Blush with seafood, a bit more fruity wine such as Stoney Acres Red with chicken and poultry, and a really robust red, our Leon Millot with beef and other strongly flavored dishes. Adjust the sugar as needed depending on your taste and the wine used.  Make sure all of your ingredients are well chilled before starting as Sangria is best very cold.  Serve with ice cubes made from wine or else plastic drink coolers to make sure the Sangria does not get diluted by melting ice.

1 1/2 cups rum
1/2 cup white sugar
1 thinly sliced orange
1 thinly sliced lemon
1 thinly sliced lime
1 bottle dry red wine
1 cup freshly squeezed orange juice

Mix together the rum and sugar in a large glass pitcher until the sugar dissolved. Add the sliced fruit.  Let sit for at least 2 hours and up to 6 hours in the refrigerator.  Right before serving, add the red wine and orange juice.  Stir well and serve chilled.

Makes 8 servings.

Preparation Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 10 minutes

Venison Roast

Ingredients:

1-cup sliced carrots

1-package of onion soup mix

1-750ml bottle of Apple-Pear wine

1-medium size venison roast (not too big, it has to fit into your crock pot)

Pour wine into your crock pot and add 1-package of onion soup mix – stir until the wine and soup mix are completely blended.

Place roast into crock pot and add vegetables.

Simmer for 6 hours or until cooked to your liking.

Serve over cooked egg noodles and/or with baked potatoes.