Fourteen Houston mixologists will compete to see who can make the best Sangria on Monday, June 16, at the Women of Wine (WOW) Charities Third Annual Sangria Throwdown in Houston.
Sangria lovers will converge on Tommie Vaugh Ford in The Heights, from 5:30 to 7:30 p.m. to taste and vote on the best Sangria mixologist of the evening. Tickets sales raise money for the Houston Area Women’s Centers. Two-time winner Sean Beck will again be competing, along with last year’s competitors Adele Corrigan, Wine Director, 13 Celsius; Laurie Sheddan, Triniti and Kelly Railean, Owner & Distiller, Railean Distillers.
Joining them will be Leslie Ross also of Triniti; Pedro Angel Garcia, Chef/Owner, El Meson; Shawn Virene, Managing Partner & Wine Director, Brasserie 19; Vanessa Treviño-Boyd, Beverage Director & Sean Steele, Bar Manager, 60 Degrees Mastercrafted; Angie Chang, Sommelier, Sonoma in The Heights; Josh Copeland, Owner, Texas Sangria Company; Ryan Levy & Ian Eastveld, Owners/Winemakers, The Nice Winery and the very bad man who introduced Joe to Pappy Van Winkle – James Watkins, Beverage Director, Cordua Restaurants.
WOW will also be collecting also be collecting a few items to donate directly to HAWC including:
– packages of construction paper
– character backpacks for elementary school girls
– yoga pants (all sizes)
– sports bras
All items should be new and unused. Of course, gift cards are also always welcome.
Tickets for the event are $50 each, and include a chance to win doors prizes. Last year’s prizes included Riedel tasting sets and brunch for six at Benjy’s. Tickets can be purchased from the WOW website here.
Women of Wine Charities is a 501(c)3 nonprofit organization that holds a number of wine-related events and educational programs each year to benefit the Houston Area Women’s Center. Members are a network of women working in the wine industry, women associated with the wine industry and women who are wine enthusiasts. Men are also welcome to participate in this and other monthly events.
The event venue, Tommie Vaughn Ford is located at 1201 N Shepherd Drive in Houston.
Last year’s winning recipe from Sean Beck “Before The Make-Up” was a spicy blend that started with dry rose. I can personally vouch for the tastiness of this cocktail:
“Before The Make-Up”
a Rosé Sangria by Sean Beck (Hugo’s, Backstreet Café) — and the winner of the Second Annual Throwdown!
Recipe courtesy WOW website
1 Bottle of Rosé (Syrah/Grenache Driven. Bolder Style Minimum 12.5% alc)
2 ounces of Campari
2 ounces of Sacred Heart Coriander Gin (can substitute Beefeater)
5 ounces of Pear Juice (Jumex)
10 ounces of Peach/Guava/Coconut Drink (Naked Juice Company)
3 Passion fruit (Whole & Fresh)
5 ounces of Peach/Pear Puree
3 ounces of lemon juice (approximately 3 lemons)
2 ounces of simple syrup
Few pieces of thinly sliced jalapeno (Optional)
10 sage leaves
1. In a large glass pitcher or punch bowl combine the wine, liquor, pear juice, Naked Juice, lemon, and peach/pear puree.
2. Cut a silver dollar-sized hole around the tip of the passion fruit. Reach in with a small spoon and scoop out every bit of juice and seed, then add into the already mixed juice and wine. If you don’t have fresh passion fruit, see note below.
3. Stir in the fresh sliced jalapeno slices. If worried about spice, just remove seeds.
4. Roll sage leaves in hand and add to mixture.
5. The mixture can be made a day ahead of time if you wish to intensify the flavor, particularly the jalapeno and sage. Otherwise make a couple of hours before being served.
6. When serving pour in glass of your choice over ice with a straw.
7. For garnish you can add thin slices of peach, lemon and pear.
Note: If you can’t find fresh Passion Fruit use Ceres. Although to really condense the flavor take 12 ounces of juice and 1 cup sugar and mix in heavy bottomed sauce pan. Bring to a boil and return to a low simmer for 5 minutes. Let cool and store refrigerated. Now you have Passion Fruit Simple Syrup. To use in recipe in place of fresh passion fruit, just mix 6 ounces of this mixture with wine. However now you need to leave out regular simple syrup.
Another entry last year I really enjoyed was Laurie Sheddan’s. It was both beautiful and delicious!
“Let Them Eat Cake”
by Laurie Sheddan (Triniti)
Recipe courtesy of WOW website.
Baste and grill 1 sliced pineapple in brown sugar, lime juice and vanilla. Cut in 1/2” cubes.
Combine & chill in 5-quart container overnight:
4 bottles half-dry Riesling
16 oz. Domaine d’Esperance Armagnac blanche
8 oz. Dolin Blanc
8 oz. Combier Pamplemousse Rose
2 bar spoons rose water
Grilled pineapple pieces
Top each 2-ounce serving with Rose Champagne. Garnish with rose petal, gold flake and Pineau des Charentes caviar.
Yield: approximately 100 2-oz. servings.
My personal favorite Sangria from last year’s competition was this one! Sadly, I do not see Alba on the list of competitors this year.
1.5 oz Red Spanish Dry Wine
0.5 oz Pisco Porton
0.5 oz Plum and Anise Honey Syrup
0.5 oz Key Lime Juice
0.25 oz Combier Curucao
0.5 oz Ginger Ale
Carbonated Grapes and Mint Garnish.
Hope to see you there!