Aveníu Brands has unveiled a new ready-to-drink pomegranate sangria brand, Pomagria. Made with fresh pomegranate juice blended with a maceration of wine and oranges, Pomagria (13% abv) will be available everywhere this summer, selling at $11.99 a bottle.

This news has us seeing orange wedges. We adore sangria and wish we remembered to order it outside of frequents to the local tapas spot.

We also love making it. Here are a few variations on the theme:

Sangria Perea

Guy Fieri swears by this sangria though I’ve found the peach brandy can take over if the lemons and limes aren’t especially juicy.


• 3 cups ice cubes
• 1/4 cup lemon slices
• 1/4 cup lime slices
• 1/4 cup orange, slices
• 1/4 cup pineapple chunks
• 1/4 cup seedless grapes
• 2 cups red wine
• 1/2 cup peach brandy
• 1 cup orange juice
• 1 cup lemon/lime soda


In a pitcher, add all the ingredients and stir to combine. Ideally, you want to wait about 1 hour for the fruit and the wine to infuse each other, but you can drink it right away.

Serves: 6 rocks glasses

Spicy Sangria

Great complement for a summer afternoon filled with chips, salsa and your favorite guacamole recipe.


• 1 Bottle of red wine (consider a Malbec from Argentina)
• 1 chili pepper or jalapeno (seeds removed and diced)
• 1 Lime cut into wedges
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 Mango diced into cubes
• 1/2 cup honey or sugar
• 2 tsp. Cholula hot sauce
• 1 Shot of Rum
• 2 cups of Citrus flavored cola, (for those who prefer a little less sweet use a bottle of club soda)

Pour wine in the pitcher and squeeze the juice wedges from the lime, lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add diced mango, honey/sugar, rum and hot sauce to the mix. Chill overnight. Add citrus soda or club soda just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice.