The climate in the Swan Valley reminds me of Spain, so its only fitting that Sangria would be a perfect beverage to enjoy in the warmer months. The team at Pandemonium Estate agree, and recently hosted Sangria Saturday to celebrate the end of vintage.
Sangria Saturday was held at the Pandemonium Estate cellar door in the Swan Valley. Glasses of refreshing Sangria garnished with fruit (practically a health food!) were handed to us on entry. The cellar door was decorated with sombreros, and out the back a giant paella pan was being filled with delicious-ness. As we relaxed in the outdoor area looking out to vines & the Perth hills, Spanish themed nibbles were offered while Michael Day played live music. Yes, it was just as heavenly as it sounds!
Inside the full Pandemonium Estate range of wines were available for tasting. We were served by Brett, who was so passionate about all of the wines. Its great to meet cellar door staff who are so enthusiastic! Pandemonium has a great range with something for everyone. Some of my favourites are the Sparkling Chenin Blanc, the unique “The Verrine” Savagnin Chenin Blanc blend, the “Rosier” Rosé, and the Spanish variety, Tempranillo.
If you missed out on attending Sangria Saturday, thats ok! You can stop in at Pandemonium Estate and pick up a bottle of their Pandemonium Estate Shiraz, and make up a batch of sangria yourself with their recipe.
Pandemonium’s Red Wine Sangria
- 350ml Solerno blood orange liquor
- 1 bottle of Pandemonum Estate Shiraz
- 1 bottle of lemon, lime & bitters
- 1 bottle of blood orange soft drink
- 1 bottle of ginger beer
- Oranges, Lemons & Red Apple, sliced
- Spice bag (cloves, cinnamon & nutmeg)
- Sugar syrup
Mix all ingredients (except sugar syrup) together. Add the sugar syrup to taste. Put in the fridge to infuse spices (I’d recommend a few hours). Enjoy!