I don’t know about you, but I need a drink. Maybe it’s because my to-do list grew exponentially while I was off doing nothing for a few days at the beach. Maybe it’s because the state of Virginia forgot about Spring and went straight for Summer. Hard core. Maybe it’s because someone stupidly signed up for a half marathon the weekend after returning from vacation. This weekend. Like tomorrow. 13.1 miles. Pour me another.
I’m running the Virginia Wine Country Half Marathon. It starts and ends at a vineyard. They serve wine at the water stops. You receive a wine glass at the finish to use at the 9:30am finishers wine celebration. Medals? That’s so overdone. Really, this sounds like one huge, bad decision.
And if that weren’t enough, the Vintage Virginia Wine Festival will be taking place about four miles from our house all weekend long. Time to clear some space on the wine rack. I know, tough task. So let’s get down to business. I’ll save you the 13.1 miles and get straight to the wine.
I went white. Cool. Crisp. Fruity. It’s summer in a glass. I used a Sauvignon Blanc because it’s one of my favorite white wines. Use what you like. The pineapple adds a summer sweetness that makes you wish your feet were bare and in the sand. And if you can wait until the end of the glass, the wine soaked fruit will have you licking your fingers and wanting more. Maybe well-mannered people use a fork. But I don’t know any of those.
So here’s to a beautiful weekend. May my legs runneth far
and your cup runneth over. Cheers!
White Sangria (very loosely adapted from Rachel Ray) Ingredients: 1 bottle Sauvignon Blanc (750ml) (or other dry white wine) 1/4 cup Grand Marnier (or other orange liqueur such as Cointreau or Triple Sec) 1 cup pineapple juice 3 tablespoons sugar 1 nectarine, sliced 1/2 small pineapple, chopped 1/2-1 cup white grapes 6 oz blackberries 1 cup Prosecco (or other sparkling wine or club soda) (optional) Directions:
overtop. Add a few blackberries to each glass and top with Prosecco.
Posted on June 3, 2011