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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Though we often associate white wine sangria with warmer months, cutting back the sugar and flavoring it with warming spices—cardamom and bay leaf—make it a perfect holiday punch. Dry vermouth adds depth of flavor and underscores the seasonings. We liked Grüner Veltliner, a grassy white wine with a pleasant minerality. Unoaked chardonnays are a good substitute. Serve chilled, but not over ice to keep the flavors concentrated. Any variety of orange works, but blood or Cara Cara oranges offered a nice color contrast.
cup white sugar
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