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Sangria made with Kesser...is it possible?

v
vallevin Apr 19, 2012 06:41 PM

I have 2 bottles of Kesser semi-sweet left over from the Sedars. They will very soon join the bottle of Rashi lite from the 2011 Sedars. I was thinking of making a sangria with the Kesser...has anyone done this?

  1. Mauriero May 2, 2012 06:32 AM

    Adding sugar or sweet syrup to wine is an established method of hiding the undesirable qualities or inferior results from "foxy" grapes (vitas labrusca cultivars) and the basis for the classic sweetness of Concord Grape Wines. Sugar also acts as a preservative. The dilution factor will also work in your favor so long as the wine is not already badly oxidized or turned to vinegar.

    1. gotcholent Apr 24, 2012 06:29 PM

      Try brewing a very strong cup of spiced tea and then add to your brew....it will do wonders in just seconds and give you multiple layers of flavor infusion and complexity. Go you...very ba'al tashchit!!! Generally speaking, every sub par bottle that comes through my door ends up as either mulled wine or married to poached pairs, but with the summer fast approaching, sangria is a great option too!

      6 Replies
      1. re: gotcholent
        a
        AdinaA Apr 25, 2012 05:06 AM

        Leftover (sweet or semi-dry) wine in my kitchen often becomes poached pears.

        But it also becomes confit d'oignon.

        1. re: AdinaA
          a
          AdinaA Apr 25, 2012 05:25 AM

          Another excellent use of leftover sweet wine is to take chutney to a new level.

          I also use to to enhance the flavor of dal..

        2. re: gotcholent
          v
          vallevin Apr 25, 2012 05:47 AM

          Got Cholent -- pardon my naivite -- but what kind of spiced tea? Like Biglow Constant comment?

          I was thinking of just throwing a ton of Oranges Lemons and Limes at the Bottle.

          1. re: vallevin
            c
            chazzer Apr 25, 2012 06:17 AM

            If you want to give it a kick you can always add some slivovitz

            1. re: chazzer
              v
              vallevin Apr 25, 2012 10:42 AM

              I'm making Shabbos Lunch, not a kegger. >:P

            2. re: vallevin
              gotcholent Apr 25, 2012 06:35 AM

              Sure, the biglow orange and spice would work wonderfully. You just want something with a nice spicy bite to it. It's a great trick I learned years ago sitting at the bar at Mike's Bistro waiting for a table. Tea is so versatile as it is an instantly compressed flavor package. On a tea tangent, try adding two bags of chamomile tea the next time you find yourself boiling carrots. What can I say, my wife is British, my world has tea (or tea cups at least) around every corner.

          2. berel Apr 24, 2012 04:43 AM

            I find the Kesser that didn't turn into vinegar during Pesach, usually turns into vinegar immediately after Pesach

            1. pitagirl Apr 20, 2012 07:28 AM

              over pesach i made it with white zinfandel and simple syrup. if you are using kesser i guess you can skip the syrup. i used oranges mango and strawberries and seltzer for those that wanted it.

              1. z
                zsero Apr 19, 2012 07:39 PM

                I don't see why not.

                1 Reply
                1. re: zsero
                  c
                  chazzer Apr 20, 2012 07:23 AM

                  Try adding something like ginger ale or club soda to lighten it up a bit

                2. c
                  CloggieGirl Apr 19, 2012 07:27 PM

                  It sounds doable, particularly if you use more citrus than other fruits. What do you have to lose?

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