Large-format and fruit-laden, Wine Punch builds on a full bottle of red wine with fresh lemon, orange juice and slices, and pineapple juice, served over a block of ice from a pitcher or punch bowl. The pineapple contributes an unexpected sweetness and acidity that plays against the wine's tannin and fruit, producing a punch more complex than a plain sangria. At roughly 5.5% ABV and intended for groups, it benefits from about an hour of refrigeration so the citrus and tropical juices can integrate with the wine before it is ladled out and served.
Wine Punch
材料
- Red wine 1 bottle
- Lemon 2
- Orange juice 1 cup
- Orange 3
- Pineapple juice 1 cup
手順
Combine all of the ingredients and pour over a block of ice.
Wine Punchは、赤ワイン一本全て、フレッシュレモン、オレンジジュース、オレンジスライス、パイナップルジュースを合わせた大容量の赤ワインパンチで、ピッチャーまたはパンチボウルから氷の上に提供される。トロピカルなパイナップルジュースが予想外の甘みと酸味を加え、ワインのタンニンとフルーツと相性よく組み合わさり、シンプルなサングリアより複雑なパンチを作る。グループ向けに設計されており、提供前に1時間冷蔵すると良い。
History & Origins
Wine punches have a long history in both European and American entertaining, with red wine as a punch base appearing in 18th and 19th-century recipe books. The addition of tropical pineapple juice reflects 20th-century American cooking's enthusiasm for fruit combinations that transcend traditional European flavor pairings. The specific recipe is a modern American creation of disputed origin, likely developed as a party punch standard.
Tasting Notes
Aroma: Red wine fruit (berry, cherry), orange zest, fresh lemon, and a tropical pineapple note. Palate: Medium-bodied and fruit-forward, with red wine providing tannin structure and depth; orange and pineapple juices add layered citrus-tropical sweetness and acidity, and lemon ensures the punch stays lively rather than cloying. Finish: Fruity, moderately tart, and gently tannic with lingering orange and pineapple.
Pro Tip
Refrigerate the punch for at least an hour before serving and add a block of ice rather than cubes to prevent rapid dilution in the serving bowl.
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