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Sangria Recipes

Currently Featuring:

Mulled Wine

We are setting back our clocks and getting prepared for colder weather.  Ask any one of our tasting consultants for ideas on mulling wine.  We will be creating a mulled wine to sample on weekends using our Dolce Vita red wine. 

Mulled Wine with Fruit

OTHER Sangria Recipes

You may have enjoyed one of these other Sangrias while sitting on the deck. 



2 bottles Divino Wine

32 oz. (4 cups) margarita mix

Add: frozen limes and lemons

Fresh Mangos

A Heavenly Mango Sangria

2 bottles of Celeste Wine

1 container of mango nectar 

Add: frozen mangos


A Darling Blush


2 bottles Prediletto Blush

32 oz. (4 cups) margarita mix

Add: frozen strawberries and limes

2 bottle Predilleto Blush wine

1 container strawberry nectar

Add:  frozen strawberries

Fresh Berries

Celebrate Independence Day

To the Red, White, and Blue

1 bottle of Lago Rosso

1 bottle of Bianco Bello

1 bottle of Blueberry

Add: frozen red, white and blueberries


A Lemony Blueberry Sangria

2 bottles of Blueberry

32 oz (4 cups) lemonade

Add:  frozen blueberries

Rosa d'Amore Chocolate Cake


  • 2 cups All-Purpose Flour

  • ¾ cup Unsweetened Cocoa Powder (not Dutch processed)

  • 1 ¼ teaspoons Baking Soda

  • ½ teaspoon Salt

  • 2 sticks Unsalted Butter (softened)

  • 2 cups Brown Sugar

  • 3 Large Eggs (room temperature if possible)

  • 1 ½ teaspoons Pure Vanilla Extract

  • 1 ¼ cups Contessa Rosa d'Amore Red Wine

  • Directions

  • Preheat the oven to 350°. Grease two 9" round cake pans (works best if you also line the bottom with parchment paper). In a bowl, whisk the flour, cocoa powder, baking soda and salt.

  • In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

  • Scrape the batter into the prepared pans, and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for at least 2 hours, then turn it out onto a rack; let cool completely.

Use your favorite frosting. 

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